Henriette
04-04-2008, 06:38 PM
4 Lamb cutlets or small chops (serves 2)
3 tblsps. Olive oil
1 large onion, chopped into little cubes.
1 tblsp. plain flour
12 cherry tomatoes / or equivalent any type of toms.
1/2 pint of stock made with an oxo cube,
2 teasps best tomato puree,
1 teasp.sugar,
fresh ground salt and pepper to taste.
Fry the chops in a large fry pan in the oil until brown, then remove to a plate while you fry the onion for a few minutes. Stir in the flour and cook 'till well browned. Add the made up stock, the mixture will thicken as you stir until it's not quite boiling. Reduce the heat and plop in the tomatoes. Put a lid on it and simmer for 10 minutes. Serve with mashed tatties to mop up the sauce. ;o| Scrummy!!
3 tblsps. Olive oil
1 large onion, chopped into little cubes.
1 tblsp. plain flour
12 cherry tomatoes / or equivalent any type of toms.
1/2 pint of stock made with an oxo cube,
2 teasps best tomato puree,
1 teasp.sugar,
fresh ground salt and pepper to taste.
Fry the chops in a large fry pan in the oil until brown, then remove to a plate while you fry the onion for a few minutes. Stir in the flour and cook 'till well browned. Add the made up stock, the mixture will thicken as you stir until it's not quite boiling. Reduce the heat and plop in the tomatoes. Put a lid on it and simmer for 10 minutes. Serve with mashed tatties to mop up the sauce. ;o| Scrummy!!