Trim any excess fat from the chops.
Roast the spices gently over a low heat in a dry heavy pan for 3 minutes, stirring. Grind them to a powder.
Peel the onions and slice them. Peel, smash and chop the garlic.
Fry the onions slowly in the oils until golden. This will take about 20 minutes. Stir in the garlic, then the spice mix and tomato paste.
Rub salt and pepper into the chops, then brown them on both sides in a dry heavy casserole dish.
Remove the lamb, put one-third of the onions on the bottom of the casserole and arrange the chops back on top.
Cover with the remaining onions, pour over the can of tomatoes and the chicken stock or water.
Serve with couscous or plain boiled rice and sprinkle with plenty of parsley leaves.
© 1995 Alastair Little. All rights reserved.