Step 1

Trim chops of any fat.

Step 2

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

Step 3

Heat half the butter in a heavy based pan and brown lamb chops on both sides. Remove to a plate.

Step 4

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

Step 5

Mix vinegar, sauces, sugar and stock and pour over lamb. Cover and bring to simmer, reduce heat to low and simmer gently for 1 hour.

Step 6

Skim any fat off surface and add pumpkin.

Step 7

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