Wash lamb chops then marinate with salt, pepper and crushed ginger and garlic.

Slice onion as desired, I usually slice the onion in half and then further slice the onion into equal sized longitudinal slices.

Cut green chillies in half and remove leaves from curry leaf stems.

place onions, chillies and curry leaves in a separate bowl.

Heat a pan (should preferably be a deep pan) to medium heat on the stove. Add oil and let heat.

Add marinated lamb chops to the heated pan, the chops will start to steam. Once this happens, add the onion mix. Just spread this evenly over the chops, do not mix. Thereafter add the Worcestershire sauce evenly. Place lid over the pan and let braise for about 10 minutes.

After about ten minutes you can stir all the ingredients together. Let braise until lamb is cooked through. I prefer cooking it until the onions have almost disolved to make a rich sauce. Again its totally up to you and your preferences.

Remember the longer you braise the chops the more intense the flavour and the softer the meat. Just make sure that you watch out for any catching to the pan. You can avoid this of course by adding some water.

Once your chops are done, enjoy with some buttered fresh bread!