Cajun Cutlets With Sweet Potato Mash and Tomato Chilli Jam
This recipe presents a tasty combination of Cajun-seasoned lamb cutlets alongside a smooth sweet potato mash and a tangy homemade tomato chilli jam. It's a complete meal that balances spice and sweetness, perfect for a weeknight dinner. The dish comes together efficiently, with the jam simmering while the potatoes cook and the lamb grills. It serves four people and offers a visually appealing plate.
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
- 1/4 cup brown sugar
- 1 red chili pepper, chopped
- salt and pepper
Method
- Coat the lamb cutlets on both sides with the Cajun seasoning and set them aside.
- To prepare the tomato chilli jam, lightly spray a hot pan with oil and cook the onion and garlic until the onion softens.
- Stir in the chopped tomatoes, red wine vinegar, brown sugar, and chopped chilli with seasonings. Bring this to a boil, then lower the heat and let it simmer for 15-20 minutes, stirring now and then, until the liquid has gone and the consistency is pulpy. Remove from the heat.
- While the jam simmers, place the chopped sweet potato in boiling water and cook for 15 minutes or until it becomes tender.
- Drain the cooked sweet potato thoroughly, then mash it together with the margarine and crushed garlic.
- Grill the seasoned lamb cutlets for 2-3 minutes on each side, or until they reach your preferred level of doneness.
- Plate the lamb cutlets on a serving of the sweet potato mash, garnished with rocket or another lettuce leaf.
- Serve the dish with the prepared tomato chilli jam on the side.
Nutrition (per serving)
Sodium119200 mg
Recipe details
CategoryLamb/Sheep
Authorcurrybunny
