Step 1

Trim chops of any fat.

Step 2

Mix flour with salt& pepper, curry powder and ginger and coat chops with the mixture.

Step 3

Heat half of the butter in a heavy based pan& brown lamb chops on both sides.

Step 4

Remove to a plate.

Step 5

Add remaining butter to pan and cook onion gently until soft.

Step 6

Return lamb to pan.

Step 7

Mix vinegar, sauces, sugar and stock and pour over lamb.

Step 8

Cover, bring to simmer, reduce heat to low and simmer gently for 1 hour.

Step 9

Skim any fat off surface and pumpkin.

Step 10

Cover and cook for a further 30 minutes or until lamb chops and pumpkin are tender.

Step 11

Serve with hot damper and mashed potato.