Sauté onion, garlic, and parsley in butter in a large Dutch oven until tender. Add lamb; brown evenly on all sides. Stir in tomatoes, water, salt, mint flakes, and pepper. Cover and simmer 30 minutes.
Brown zucchini slices on both sides in hot oil in a large skillet. Drain on paper towels. Add zucchini to lamb mixture. Cover and simmer 5 minutes or until zucchini is tender.
Transfer lamb and zucchini to a warm serving platter, reserving pan liquid in Dutch oven.
Skim excess fat from pan liquid; discard fat. Bring pan liquid to a boil; reduce heat, and simmer 5 minutes. Pour sauce over lamb and zucchini.
Oxmoor House Homestyle Recipes