Monday, January 28, 2008

Lamb Cutlets on a Spiced Vegetable Broth

(Serves four)

12 lean lamb cutlets
125g soaked soup mix (red split lentils, green split lentils, pearl barley and marrowfat peas)
1 white onion
2 sticks celery
2 med potatoes
1 eggplant (aubergine)
2 carrots
1 red pepper
1/2 tsp cinnamon
1/2 tsp cumin
2 cloves crushed garlic
freshly ground black pepper

Preheat oven to 180o
Cook the cutlets for 15 minutes


Dice the vegetables small
Fry onion till soft and add the spices
Add the vegetables and sweat for 5 minutes
Add soup mix and stock, bring to the boil
Simmer for 20 minutes
Season to taste
Plate up and arrange 3 cutlets on top of each dish
I added a sprig of fresh coriander for extra colour


the mother of this lot said...

Hah! I see you were so embarrassed by my comment that you have removed it!! Where do I complain?

What is so wrong with chips in newspaper?

I will pray to St. Blaise for your Adam's Apple...and your other Adam's Apple!

the mother of this lot said...

Right, having been back to your other blog, I have just figured out what happened.

I thought you had been faffing about with templates all afternoon!

Private Chef said...

Thats a nice take on Irish stew! A sort of a modern version i suppose. Wouldnt look to out of place in a restuarant!

david mcmahon said...

A ``plaice'' for eveything - that's brilliant.

G'day from an Aussie who loves an occasional pun!