Remove excess fat off the lamb and season with salt and pepper. Place it in a wide bottomed pan, add half cup water and thyme. Bring it to a boil, cover the pan and reduce the heat to a low setting. Allow the chops to simmer until all the water has dried up. Take off the lid and allow the lamb chops to brown on both sides. Should take about 20 minutes
Cut some crosses at the top of each tomato. Place it in freshly boiled water for a few minutes. Remove the tomatoes from the water and remove the skin. Place tomatoes in a blender and blend until pureed. Set aside
Once the lamb chops are cooked, add 2 teaspoon oil. Add the spring onion and onion and fry until onion is golden brown (lamb chops will remain in the pot) . Add the ginger/garlic paste, curry leaf and chillies. Fry for a minute. Mix in the turmeric and masala and fry for 2 minutes. If you feel it's going to burn add a few drops of water
Add the tomato puree. Season with salt. Add the sugar and cook for about 20-25 minutes until the tomatoes are cooked and oil surfaces to the top.
Serve with rice or roti