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1
Wash lamb chops then marinate with salt, pepper and crushed ginger and garlic.
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2
Slice onion as desired, I usually slice the onion in half and then further slice the onion into equal sized longitudinal slices.
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3
Cut green chillies in half and remove leaves from curry leaf stems.
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4
place onions, chillies and curry leaves in a separate bowl.
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5
Heat a pan (should preferably be a deep pan) to medium heat on the stove.
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6
Add oil and let heat.
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7
Add marinated lamb chops to the heated pan, the chops will start to steam.
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8
Once this happens, add the onion mix.
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9
Just spread this evenly over the chops, do not mix.
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10
Thereafter add the Worcestershire sauce evenly.
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11
Place lid over the pan and let braise for about 10 minutes.
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12
After about ten minutes you can stir all the ingredients together.
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13
Let braise until lamb is cooked through.
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14
I prefer cooking it until the onions have almost disolved to make a rich sauce.
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15
Again its totally up to you and your preferences.
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16
Remember the longer you braise the chops the more intense the flavour and the softer the meat.
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17
Just make sure that you watch out for any catching to the pan.
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18
You can avoid this of course by adding some water.
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19
Once your chops are done, enjoy with some buttered fresh bread!
