In a little olive oil in a large saucepan, brown 8 loin lamb chops and 2 red onions, quartered.

Remove the onion from the pan and set aside.

Pour in just enough water to cover the chops. Cover and simmer until the chops are soft and tender.

Add more water during the cooking process if necessary. There should be very little liquid left once the chops are cooked through.

Place the onion back in the pan, add the coconut cream and ready-made madras curry sauce and cook over a medium heat until the onion starts to soften.

Season to taste.

Serve warm with pomegranate seeds stirred through just before serving.