Hill station lamb
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Best-end lamb chops | |
| 1 | medium | Onion; chopped |
| 8 | Dried apricots; (8 to 10) | |
| 1 | 440 gram tin chopped tomatoes | |
| 2 | 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 |
Directions
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.
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