1In a large, deep frying pan, heat oil on high. Cook chops in 2 batches, 3 to 4 mins each side until brown. Transfer to plate. Reduce heat to low.
2In the same pan, sautè onion and garlic 4 to 5 mins until just golden. Stir in spiced. Cook 1 min.
3Return chops and juices to pan with stock, tomatoes and water. Season. Bring to boil. Reduce heat to low and simmer, covered, 35 to 40 mins.
4Add kumara and parsnip and cook, covered, 15 to 20 mins, adding chickpeas in final 5 mins to heat through.
5Stir coriander and mint through. Serve with rice. Accompany with yoghurt.
Top Tip: It is important to cut the meat into even sized pieces for even cooking. Ensure pieces arenít too small to help retain their juiciness.
Photo: Bauersyndication.com.sg/Rob Shaw