Spicy Lamb Breasts In Barbecue Sauce
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), chopped|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Cider vinegar/Wine vinegar||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Brown sugar||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Water||3⁄4 Cup (12 tbs)|
Have butcher cut breasts into 1-inch wide strips.
Trim off excess fat.
Heat a frying pan and place in breast strips, fat side down.
Brown well on all sides, pouring off fat as it accumulates.
Lift meat out when well browned and keep aside.
Saute onion and garlic in a littlefat until soft, add tomato sauce, cider or wine vinegar, Worcestershire sauce, chutney, brown sugar, salt and pepper.
Stir in water and return breast strips to pan.
Simmer over a low heat, covered, for 45 minutes-1 hour or until meat is tender, adding a little more water if necessary towards end of cooking time if sauce reduces too much.
Check seasoning, skim off fat and serve piping hot.