Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 6 \N | Best-end lamb chops |
| 1 medium | Onion; chopped |
| 8 \N | Dried apricots; (8 to 10) |
| 1 \N | 440 gram tin chopped tomatoes |
| 2 \N | Cloves garlic; chopped |
| 1 tablespoon | Green chilli; chopped |
| 1 tablespoon | Ginger; chopped |
| 1 tablespoon | Turmeric |
| 1 tablespoon | Red chilli powder |
| 1 tablespoon | Sugar |
| 2 tablespoons | Cider vinegar or sweet and sour sauce |
In a lightly oiled frying pan over a medium heat, quickly seal the lamb chops and place on 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 sugar.
Continue stirring for a minute then add the tomatoes, cider vinegar and lamb chops.
Simmer gently for 6 minutes, adding the apricots at the end and stirring for a further minute.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.