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Mohameds Mean Lamb Cutlets

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Ingredients

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	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
	1/4 teaspoon cooking salt, to season meat
	1/2 teaspoon fresh ground black pepper, to season meat
	3/4 teaspoon cooking salt
	2 teaspoons fresh ground black pepper
	1/4 teaspoon ground ginger
	1 teaspoon paprika
	2 cups water, approx

Nutritional information

124.2

Calories

66 g

Calories From Fat

7.3 g

Total Fat

1 g

Saturated Fat

0 mg

Cholesterol

607.2 mg

Sodium

14.4 g

Carbs

3.5 g

Dietary Fiber

5.4 g

Sugars

2.5 g

Protein

302g

Serving Size

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Mohameds Mean Lamb Cutlets

Name: Mohameds Mean Lamb Cutlets
Prep time: 20 min
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: : 2; : 2; : 3; : 2; : 1; : 1; : 2; : 1/4; : 1/2; : 3/4; : 2; : 1/4; : 1; : 2

Features:

Cuisine:

American

This dish IS a tagine, though these days most Moroccan home cooks do not use a Tagine any longer due to the cost of gas for cooking. Pressure cooking is the preferred method of making a tagine today. You will find tagine cooking in a Tagine now in the very rural areas where there is no stove present and/or for tourist show. Tagine simply means to stew and this can be done in a dutch oven, large heavy pot, or pressure cooker. We serve this on a communal platter with bread, salad and olives when we are in an olive mood. This is a dish made by my husband quite often when I can't or don't feel like cooking. I have made it as well and it is a great winter warmer! P.S. We serve every meal with Hajar's wicked sauce tomatish which freezes well. c.2005

90 min
Serves 4
Easy

Ingredients

Directions

Mohamed’s Mean Lamb Cutlets, This dish IS a tagine, though these days most Moroccan home cooks do not use a Tagine any longer due to the cost of gas for cooking Pressure cooking is the preferred method of making a tagine today You will find tagine cooking in a Tagine now in the very rural areas where there is no stove present and/or for tourist show Tagine simply means to stew and this can be done in a dutch oven, large heavy pot, or pressure cooker We serve this on a communal platter with bread, salad and olives when we are in an olive mood This is a dish made by my husband quite often when I can’t or don’t feel like cooking I have made it as well and it is a great winter warmer! P S We serve every meal with Hajar’s wicked sauce tomatish which freezes well c 2005, Great recipe for tender lamb and a wonderfully aromatic sauce It’s a bit messy to eat and, to be honest, if no one was looking I would have just tucked in with my fingers like we often did in Morocco! used the extra broth as a base for a soup — it was so flavourful it seemed a shame to waste it

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Steps

1 Done	Brown the Seasoned Chops in 1 Tablespoons of the Oil in a Skillet. Set Aside.
2 Done	Saut Onions, Garlic, in a Stewing or Large Pot in the Other 1 Tablespoons of Oil Until Onions Are Translucent.
3 Done	Add the Cooking Salt, Pepper, Ginger and Paprika. Saut With the Onions and Garlic For 1 Minute.
4 Done	Add the Chops to the Pot Along With the Water and Drop in the Parsley and Coriander Parcels. Add Tomato (grated as We Do Here or Chopped) and Stir Being Careful not to Dislodge the Herb Packets.
5 Done	Bring to the Boil. Cover and Simmer on Low Heat 30 Minutes. Uncover and Simmer on Medium Low Heat Another 15 Minutes.
6 Done	Place the Chops Onto a Platter and Cover With the Brothy Sauce. Serve With Bread, Salad and a Cold Drink. Follow With a Pot of Mint Tea. P.s. Yes, Mohamed and I Serve Sauce Tomatish With This Too! We Love the Stuff, What Can I Say?!