Mohamed's Mean Lamb Cutlets

• 2 shoulder lamb chops, - 1 inch thick
• 2 cups sweet white onions, chopped. Approx. 2 cups
• 3 garlic cloves, chopped
• 2 fresh tomatoes
• 1 bunch flat leaf parsley (fold this up and tie with a parsley stem or if you have to use kitchen string or kitchen twine)
• 1 bunch fresh coriander, fold this up and tie
• 2 tablespoons cooking oil, divided
• 14 teaspoon cooking salt, to season meat
• 12 teaspoon fresh ground black pepper, to season meat
• 34 teaspoon cooking salt
• 2 teaspoons fresh ground black pepper
• 14 teaspoon ground ginger
• 1 teaspoon paprika
• 2 cups water, approx

1. Brown the seasoned chops in 1 tablespoons of the oil in a skillet.
2. Set aside.
3. Saute onions, garlic, in a stewing or large pot in the other 1 tablespoons of oil until onions are translucent.
4. Add the cooking salt, pepper, ginger and paprika.
5. Saute with the onions and garlic for 1 minute.
6. Add the chops to the pot along with the water and drop in the parsley and coriander parcels.
7. Add tomato (grated as we do here or chopped) and stir being careful not to dislodge the herb packets.
8. Bring to the boil.
9. Cover and simmer on low heat 30 minutes.
10. Uncover and simmer on medium low heat another 15 minutes.
11. Place the chops onto a platter and cover with the brothy sauce.
12. Serve with bread, salad and a cold drink.
13. Follow with a pot of mint tea.
14. P.S.
15. Yes, Mohamed and I serve sauce tomatish with this too!
16. We love the stuff, what can I say?
17. !

chops, sweet white onions, garlic, tomatoes, flat leaf parsley, fresh coriander, cooking oil, cooking salt, ground black pepper, cooking salt, fresh ground black pepper, ground ginger, paprika, water

Taken from www.food.com/recipe/mohameds-mean-lamb-cutlets-135163 (may not work)