(Serves four)
12 lean lamb cutlets
125g soaked soup mix (red split lentils, green split lentils, pearl barley and marrowfat peas)
1 white onion
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
salt
freshly ground black pepper
2 med potatoes
1 eggplant (aubergine)
2 carrots
1 red pepper
1/2 tsp cinnamon
1/2 tsp cumin
2 cloves crushed garlic
salt
freshly ground black pepper
Preheat oven to 180o
Cook the cutlets for 15 minutes
Cook the cutlets for 15 minutes
Meanwhile...
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
4 comments:
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!
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!
Thats a nice take on Irish stew! A sort of a modern version i suppose. Wouldnt look to out of place in a restuarant!
A ``plaice'' for eveything - that's brilliant.
G'day from an Aussie who loves an occasional pun!
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