Friday, January 21, 2011

Lamb with Red Wine & Eggplant Sauce

Ingredients:
1kg Lamb Forequarter chops, 1 onion (sliced), 1 tsp crushed garlic, 1/2 cup Red Wine, 1/2 medium size eggplant (cubed), 3/4 med-large red capsicum (diced), 2 tsp KnT Gourmet Indian Chilli Pickle, 1 x 440g tinned tomatoes (crushed), Salt & Pepper to season, small handful of Basil or Coriander (roughly chopped)
Method:
 Panfry onion, KnT Gourmet Indian Chilli Pickle & garlic in a little olive oil for a minute, then add Lamb Chops and seal chops on both sides.  Add Eggplant and cook for 1-2 minutes.  Add red wine & reduce by 1/2, and then add the rest of the ingredient.  Cook until chops are to your liking, Season with salt & pepper and serve with Mashed Sweet Potato, Rice or Pasta

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