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Indian "Hill Station Lamb"

6 Chops of best end of lamb
1 md Onion
8 Dried apricots; (8 to 10)
1 440g tin of chopped tomatoes
2 Cloves chopped garlic
1 tb Chopped green chilli
1 tb Chopped ginger
1 tb Turmeric
1 tb Red chilli powder
1 tb Sugar
2 tb 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.




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