– Trim excess fat off lamb chops.
– In a skillet, heat oil and cook onion with curry powder, but do not brown.
– Add lamb chops and cook until golden.
– Pour beef stock or water over mixture, season with salt, cover and let simmer over low heat 20 to 25 minutes until meat is tender and juicy.
– In a saucepan, heat cream, then pour slowly over lamb chops, stir but do not boil.
– Place meat in a serving dish and serve.