| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indian | Dilly, Dines, Out | 1 | Servings |
INGREDIENTS
| 6 | Chops of best end of lamb | |
| 1 | Onion | |
| 8 | Dried apricots, 8 to 10 | |
| 1 | 440g tin of chopped tomatoes | |
| 2 | Cloves chopped garlic | |
| 1 | T | Chopped green chilli |
| 1 | T | Chopped ginger |
| 1 | T | Turmeric |
| 1 | T | Red chilli powder |
| 1 | T | Sugar |
| 2 | T | Cider vinegar or sweet and |
| sour sauce |
INSTRUCTIONS
In a lightly oiled frying pan over a medium heat quickly seal the lamb chops and place to one side. Fry the onion until light brown and add the garlic, chilli and ginger. Over a medium heat, one by one, add the turmeric, chilli powder and the sugar. Continue stirring for a minute then add the tomato, cider vinegar and the pre-sealed lamb chops. Simmer gently for six minutes, adding the apricots at the end and stir for a further minute. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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