Instructions: In a small bowl, soften the currants, apricots and prunes in the Madeira or stock for 20 minutes. Add grated ginger and honey, cover and keep refrigerated until needed. Heat 1 tablespoon of the oil in a non-stick skillet and add the onion. Saute over low heat until the onion begins to caramelise, about 4 - 5 minutes. Remove onion. Combine flour, spices and herbs in a bowl and mix together. Massage the lamb with the mixture until completely coated. Add remaining 1 tablespoon of oil to the pan and sear the meat quickly on both sides. Add the onions and reserved fruit mixture.

Continue to saute for about 7 - 8 more minutes more. The lamb will be rare; if you prefer your meat more thoroughly cooked, then adjust the cooking time. Transfer chop to plate, spoon over a small amount of the fruit mixture and garnish with cilantro.

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