Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 6 | Chops of best end of lamb |
| 1 medium | Onion |
| 8 | Dried apricots; (8 to 10) |
| 1 | 440g tin of chopped tomatoes |
| 2 | Cloves chopped garlic |
| 1 tablespoon | Chopped green chilli |
| 1 tablespoon | Chopped ginger |
| 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 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.