Lamb Chops with Peppers

The last three ingredients in this recipe may be a bit unconventional, but I promise, the umami flavors are deep in this rich stew; perfect for an Easter holiday table.
4-6 lamb chops
1/2 tsp cumin seeds
1 large onion, diced
6 assorted mini-sweet peppers, sliced
2 Tbsp fresh (2 tsp dried) rosemary
3 cloves garlic
1 cup red wine
28 oz canned crushed tomatoes
2 Tbsp molasses
2 Tbsp soy sauce
1 Tbsp fish sauce

Heat some olive oil in a Dutch oven or large pot.  Brown all sides of the chops well, and work in batches if necessary so you don't crowd the chops as you brown them.  Season chops as they brown with the cumin seeds, and salt and pepper generously.  Remove chops to a bowl.  Add the onion and peppers to the pot and cook them up until the onions are translucent and beginning to soften.  Add the garlic and rosemary and cook another 3-4 minutes. 

Add the wine to the pot and bring to a boil.  Add the tomatoes, molasses, soy sauce and fish sauce, and stir well.  Return the chops to the pot and bring to a boil.  Lower to a simmer and cook 30-45 minutes. Gently fold the chops in the sauce and cook another 30-45 minutes.

Serves 4.