Lamb Cutlets in Aromatic Coffee Sauce
Yield
3 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 60 | grams |
butter
|
|
| ⅓ | cup |
coffee
strong |
|
| ⅓ | cup |
honey
|
|
| 2 | tablespoons |
worcestershire sauce
|
|
| ¼ | teaspoon |
mace
|
|
| ¼ | teaspoon |
cardamom seeds
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
mixed spice
|
* |
| ¼ | tablespoon |
lemon juice
|
|
| 30 | grams |
ghee (clarified butter)
|
|
| 6 | cutlets |
lamb
|
*
|
| 1 | x |
rice
boiled |
*
|
| 1 | x |
prunes
pitted |
*
|
| 1 | x |
rosemary leaves
fresh, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | grams |
butter
|
|
| 79 | ml |
coffee
strong |
|
| 79 | ml |
honey
|
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 1.3 | ml |
mace
|
|
| 1.3 | ml |
cardamom seeds
|
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
mixed spice
|
* |
| 3.8 | ml |
lemon juice
|
|
| 3E+1 | grams |
ghee (clarified butter)
|
|
| 6 | cutlets |
lamb
|
*
|
| 1 | x |
rice
boiled |
*
|
| 1 | x |
prunes
pitted |
*
|
| 1 | x |
rosemary leaves
fresh, for garnish |
*
|
Directions
Melt butter on a low heat, mix in coffee, then honey, Worcestershire sauce, spices and lemon juice.
Cover and remove from heat.
Melt ghee in a large frying pan, add cutlets and fry until browned on both sides.
Return sauce to heat, bring to boil and pour over cutlets.
Serve with boiled rice and pitted prunes, heated through in the sauce, if desired.
Garnish with rosemary.
