• Heat 1 tablespoon oil in a frying pan over high heat. Place lamb chops in one layer. Cook, in batches, for 3 minutes on each side or until browned. Remove from pan. Set aside.
• Meanwhile heat 1 tablespoon oil in the same pan. Add cinnamon stick and bay leaf. Sauté, stirring, for one minute.
• Add onions. Sauté, stirring occasionally, for 2-3 minutes or until lightly browned.
• Add curry paste. Sauté, stirring, for one minute or until fragrant.
• Add chicken stock (broth) and water. Bring to a boil. Add lamb and coriander (cilantro) leaves. Season with salt and pepper. Stir to combine. Reduce heat to medium-low.
• Cook, covered, for 40 minutes or until lamb is tender. Add more water if required.
• Garnish with coriander (cilantro) leaves. Serve with rice or naan.

Make this in instant pot:

• With the instant pot on sauté mode, heat 1 tablespoon oil. Cook lamb chops, in batches, for 3 minutes on each side or until browned. Set aside.
• Heat 1 tablespoon oil and fry cinnamon and bay leaf. Sauté onions, stirring, for 2 minutes or until browned. Add curry paste. Sauté for 1 minute or until fragrant. Add chicken stock (broth) and water. Stir to combine. Add lamb and coriander (cilantro) leaves. Season with salt and pepper. Stir.
• Cover instant pot with lid. Pressure cook on high for 6 minutes. Release pressure naturally. Open lid and serve with rice or naan.

Make this in slow cooker:

• Heat 1 tablespoon oil in a large frying pan over high heat. Cook lamb, in batches, for 3 minutes on each side or until browned. Transfer browned lamb to a slow cooker. Add onions, curry paste, cinnamon stick, bay leaf, stock (broth), water and coriander (cilantro) leaves. Cover and cook on low for 4-6 hours or until the meat is tender.