Friday - - Recipe Cards -

12 lamb cut­lets 4 warm ro­tis Yo­gurt, pomegranate and sliced onion, to serve 1 To make the tomato jam, pre­heat the oven to 180°C. Place the toma­toes, garlic, honey, vine­gar, olive oil and cumin in a roast­ing tin, then roast for 20 min­utes. 2 Re­move and set aside, al­low­ing to cool slightly. Mash the toma­toes lightly with a fork and stir in the co­rian­der. 3 Heat an oven-proof fry­ing pan and add the but­ter. Brush the lamb cut­lets with the tomato jam and sea­son well with salt and pep­per. Place in the fry­ing pan and brown on both sides then trans­fer to the oven and roast for 10 min­utes. 4 Re­move from the oven and al­low to stand for 5 min­utes. 5 To serve, place a warm roti on a plate, top with lamb and serve with yo­gurt, pomegranate, co­rian­der and onion, plus ex­tra tomato jam.

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