In a large frying pan, pour the olive oil. Heat over medium heat and add the pieces of matzah. Slightly brown them while stirring for three to four minutes. Then set them aside on a plate. Do not cover them, otherwise they will become soft.

In the same pan, lower the heat, add the sliced onions and cook until they are translucent. Add the lamb chops and brown them for two minutes on each side. Cover and cook for about two minutes over medium heat.

Remove the chops and put them on a separate plate. Cover them with aluminum foil to keep them warm. In the same pan, over low heat, add the salt, pepper, honey, powdered turmeric, powdered ginger, and powdered cinnamon. Stir the mixture, and then add the eight tablespoons water. Cook for five minutes over medium heat.

In a separate pot, put the cooked chestnuts in boiling water for 30 seconds. This is not to cook them (as they are already cooked) but to warm them up. Add the halved apricots to the same water. Drain and add them to the honey-spice syrup in the pan. Cover and cook over low heat for five minutes.

Check the chestnuts to make sure they are tender, and then return the meat to the sauce with the chestnuts and apricots so it can absorb the flavors.

Take four plates. Place two chops on each plate and arrange the chestnuts and apricots around them. Pour the sauce over them. Put the pieces of matzah that were browned in oil on one side of the plate.