Savoury lamb

Marinate the lamb in the Worcestershire sauce for at least one hour. Drain.
Heat the butter in a large saucepan and brown the meat.
Remove the meat from the pan and sauté the onions in the same pan until translucent.
Add the garlic and rosemary and sauté for another two minutes.
Return the meat to the pan and add the brandy, port, white wine and chutney.
Stir, cover and simmer over medium heat for one to two hours or until the meat is tender.
If the sauce becomes too thick, add more wine, brandy and port.
If the sauce is too runny thicken it with cornflour mixed with a little cold water.
Adjust the seasoning if necessary and serve with basmati rice.