Title: Indian "Hill Station Lamb"
Categories: Dilly, Dines, Out
Yield: 1 servings

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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