Cut lamb chops in half to make 8 neat pieces and remove any excess fat.
Mix together the paprika, herbs, curry powder, flour and salt and coat meat on both sides. Add olive oil to your pan and brown the chops lightly on both sides until nicely coloured. Transfer to a baking dish to fit closely.
Add a little more oil to your pan, and fry your onions and garlic. Add any of the remaining flour mixture to the onions and garlic, then add the stock. Stir well, making sure all the residue from the pan is stirred into the stock.
Add the tomatoes, sugar and Worcester sauce, mixing well. Remove from the heat and pour over the chops.