This page is for easy printing: Use CTRL + P (Windows) or Command + P (Mac) to print
Ingredients
- 2 brown onions, finely chopped
- 1 tablespoon vegetable oil
- 6 pieces of neck of lamb or 6 lamb chops
- 1 heaped tablespoon garam masala
- 3 oxo cubes in 1/2 pint/300ml hot water to dissolve or 1/2/300ml pint strong lamb stock
- 3 dessert spoons tomato ketchup
- 1 tablespoon worcestershire sauce
- 1 teaspoon coarse ground black pepper
Method
- Set the oven to Gas Mark 3/140oC fan/160o c non-fan
- In a frying pan on a medium heat add the oil and fry the meat until browned
- Set the meat aside and in the same pan (keep that flavour in!) fry the onions for at least 10 minutes or until browned, caramelised is best.
- Add the garam masala and fry for a couple of minutes, stirring all the time
- Add the rest of the ingredients and bring to the boil
- Place the meat in a casserole dish and pour the sauce over, scrape the sides to really get the flavoursome bits in.
- Put the lid on and place in the oven for 90 minutes if using neck of lamb chops or60 minutes for lamb chops.
- Serve with rice or jacket potatoes
The Bombay Boys 