Clean and bloat the lamb chops with kitchen towel to dry up the excess water.
Season the lamb chops with black pepper and dash of salt.
Put in a tbsp of cooking oil in a pan and sear up the chops to crispy golden brown. It doesn’t have to cook in all the way.
In a bowl, mix the soy sauce, ketchup, sugar, lemon, water or chicken stock and ginger and garlic paste.
Pour the mixture in a pan then add in the lamb chops
Let it simmer on medium heat till the sauce thickens. Keep turning the chops in between.
Place them in a serving plate, sprinkle some sesame, chopped bell peppers, spring onion and coriander.
Meanwhile, boil water for ugali, add in the maize flour and stir gently. Once the flour has incorporated with the water, keep turning it until nice, soft and well-cooked.
Serve your Ugali nice and hot alongside your tasty, tender, juicy lamb chops and a salad of your choice.
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