LAMB CHOP SALSA

A:

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.

B:

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

METHOD:

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.