Indian \"hill station lamb\"
1 servings
Ingredients
| Quantity | 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 |
Directions
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.
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