Equipment

Camp oven, camp wok, wire grill.

Ingedients

2 tooth/ hogget chops cut thick (2 vertabra) 1 / person flour, Cajun spice mix
Veg onions, carrots & cellery, pumpkin cut into 20 mm squares skin on, parsnip chopped.
Tinned tomato, tinned butter beans, red wine & water.
Herbs added later, Bay leaf, rosemary, tyme (most herbs with in reach)  

Place Chops in wire grill, dust with flour & Cajun spice. Over a strong heat some flame ok brown meat, this will get rid of some fat adding flavour to meat, it only needs to brown not cook through, into the camp oven (hot of coarse) lid on slow heat.

In the wok fry onion, carrot & cellery till just soft, pour over meat, lid back on.
Fry pumpkin in good olive oil (enough to just glaze) add parsnip.

Any other veg can be added capsicum, eggplant, ockra,.

Pour over veg in camp oven.

Heat tinned tomato, beans, wine & a little water, pour over concoction in camp oven. Add herbs, put on lid, coals on lid. Place over low heat.

Sit back, relax!!

After an hour the smell will tell you its time to check the Camp oven, add more wine / water if needed. check meat if tender serve, if not more slow cooking till tender.

Enjoy !!