• 2 tablespoons olive oil

• 500 g/1 lb large onions, sliced

• 5 garlic cloves, crushed

• 1 tablespoon cumin seeds

• 2 teaspoons coriander seeds

• 3 cloves

• 8 lamb cutlets or small chops

• 400 g/13 oz can chopped tomatoes

• 150 ml/1/4 pint Chicken or Vegetable Stock or water

• 2 tablespoons sun-dried tomato paste

• large handful of coriander leaves

• salt and pepper

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Method:

1. Heat the oil in a large frying pan. Add the onions, season with salt and pepper and fry over a low heat until soft and golden. Stir in the garlic when the onions are nearly done.

2. Meanwhile, heat a small, dry heavy-based pan. Add the cumin and coriander seeds and the cloves and fry until fragrant. Grind to a powder.

3. Add the ground spices to the cooked onion mixture and spread half of the onion mixture in a heavy flameproof casserole. Transfer the remainder to a bowl.

4. Brown the chops in the frying pan, then put them in the casserole. Cover with the remaining onions and pour over the tomatoes and their juice.

5. Stir the stock or water into the tomato paste, then add to the casserole. Cover and cook over a low heat for 1 hour until the lamb is tender.

6. Uncover the casserole towards the end of cooking if there is too much liquid. Season with salt and pepper and stir in the coriander leaves just before serving.