500 gm lamb chop cut
1 tbsp ginger & garlic paste
1 tbsp black pepper powder
1 tbsp lemon juice
Salt to taste
Marinate all together & keep for
30 minutes or overnight in fridge.
1 onion large chopped
3 tomatoes chopped
Green & red chilly chopped
1 stalk parsley chopped
2 tbsp mint leaves chopped
2 tbsp Worcester Shire sauce
1 tbsp Tabasco sauce
1 tbsp chili flakes
Shallow fry ‘A’, as colour start to
change add onion, tomatoes, both
chilies, parsley, mint leaves then
add some water, cover & let it
simmer until it’s cooked.
Remove the cover add chill flakes
both sauces & cook in high flame,
reduce the gravy down, remove from fire.
Serve hot with bread or rice dish.