4 bay leaves

1/2 teaspoon cumin seeds

2 cinnamon sticks

8 cloves

1 teaspoon fennel seeds

2 teaspoons of ginger paste

8 cardamon pods

2 medium onions finely chopped

2 teaspoons red chilli powder

4 tablespoons of cooking oil or clarified butter

Salt to taste

1 teaspoon of salt

2 cups of tomatoes, deseeded, peeled and roughly chopped

1 cup of beef or lamb stock

Remove excess fat from lamb chops, sprinkle with salt and set aside.

Heat oil of clarified butter and add the sugar, cloves, bay leaves, cardamon pods, fennel seeds and cinnamon sticks. Lightly saute for a couple of minutes

Add the lamb chops and cook until lightly browned. Add the onions and cook until browned

Add chilli powder,cumin, ginger, tomato and fry until the oil separates.

Add the stock and cook on a low heat until the chops are tender.

Serve with steamed rice and an ice cold Kingfisher lager.