Lamb cut­lets with putu pap salad (pic­tured on the cover)

SERVES 4 PREPA­RA­TION: 20 MIN COOK­ING: 10 MIN

Drum Food - - CONTENTS -

SALAD

500ml (2c) putu pap, cooked

and cooled hand­ful pars­ley, chopped hand­ful mint, chopped

1 red pep­per, finely diced 1 cu­cum­ber, finely diced

1 red onion, finely diced

30ml (2T) olive oil salt and black pep­per

DUKKAH

2,5ml (½t) cloves

5ml (1t) fen­nel seeds 5ml (1t) co­rian­der seeds 5ml (1t) cumin seeds 5ml (1t) pa­prika pinch turmeric

2,5ml (½t) chilli flakes 100g mixed nuts

45ml (3T) honey salt and black pep­per 45ml (3T) olive oil

MEAT

8 lamb cut­lets

1 SALAD In a bowl, mix the putu pap, herbs and veg­eta­bles to­gether and dress with the oil. Sea­son with salt and pep­per and set aside.

2 DUKKAH Heat a fry­ing pan and dry fry (with­out but­ter or oil) the cloves, fen­nel, co­rian­der and cumin un­til fra­grant. Roughly grind in a pes­tle and mor­tar or blen­der.

3 In a bowl, com­bine the spices with the rest of the dukkah in­gre­di­ents and mix well.

4 MEAT Rub the lamb with dukkah and grill in a hot pan for 5 min­utes on each side. Serve with the salad.

Dukkah, a North African mix of spices and nuts, gives lamb an ex­otic flavour.

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