8 lamb chops, trimmed
1 oz. butter
1 tbsp. oil
3 med. onions, chopped
3 green peppers, chopped
1 (8 oz.) can tomatoes
1 (8 oz.) can red kidney beans, drained
Salt and black pepper, to taste
1 beef bouillon cube
Coriander, to garnish (optional)

Heat oven to 350 degrees. Grill chops for 6 to 8 minutes on each side until browned.

In a skillet, heat butter and oil. Saute onions until soft. Stir in peppers. Cook for 4 to 5 minutes.

Add tomatoes (including juice), kidney beans, salt and black pepper. Dissolve bouillon cube in 1/2 cup boiling water. Add to mixture.

Put chops in ovenproof dish. Add sauce. Bake covered for 25 to 30 minutes. Garnish with coriander.