Ingredients
-
8 lamb cutlets, trimmed of all visible fat
-
2 -3 tablespoons cajun seasoning
-
2 sweet potatoes, peeled and chopped (kumera)
-
2 tablespoons margarine
-
2 garlic cloves, crushed
-
-
1 red onion, chopped
-
2 garlic cloves, crushed
-
6 tomatoes, chopped
-
1/4 cup red wine vinegar
-
1 red chili pepper, chopped
-
1/4 cup brown sugar
Instructions
- Sprinkle lamb on both sides with Cajun seasoning, set aside.
- Make tomato chilli jam: Spray a hot pan with olive oil, saute onion and garlic until onion is tender.
- Add tomatoes, vinegar, sugar, chilli and seasonings; bring to the boil then reduce heat and simmer, stirring occasionally, for 15-20 minutes or until liquid evaporates and mixture is pulpy. Set aside.
- While chilli jam simmers, cook kumera in boiling water for 15 minutes or until tender.
- Drain well, mash with margarine and garlic.
- Grill lamb for 2-3 minutes each side, or until cooked to taste.
- Serve on a bed of kumera mash, topped with rocket or other lettuce.
- Accompany with jam.