| 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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