Indegenous Recipe | Garo Recipe

Lamb Cutlets with Mixed Beans

Galּda Dorai Naּkam •and Putpreheat
a kettle of water on to boil
the oven to low. Put
(Gongura and Ladies Finger with dry fish) the lamb stock on to heat on a
small saucepan.
•then
Top and tail the green beans,
cut into 2.5 cm pieces. Put
into a saucepan with little salt,
cover with boiling water and cook
for 5-6 minutes, until tender.
•tbsp
Meanwhile, put the oil and 1
butter into a frying pan and
place over moderate heat. Grate
the rind from the lemon into the
frying pan. Add the rosemary
sprigs and increase the heat.
•pepper.
Season the lamb cutlets with
When the butter starts to

Leap Year
This particular year
in question was 1928,
when Harry Craddock,
a barman at the
Savoy Hotel in London,
created this drink for
a party held there on
February 29.
Ingredients
2 measures/ 3 tbsp gin
½ measure/ 2 tsp Grand
Marnier
½ measures/ 2 tsp sweet
red vermouth
dash lemon juice, plus
lemon rind
Shake well and strain
into a cocktail glass.
Squeeze a bit of lemon
rind over the surface of
the drink so that a little
of its oil sprays out.
60 April 08
Ingredients Quantity
Ladies Finger (Dorai) ¼ Kg
Green chillies split in half 10 nos
Galּda (Gongura) or lemon juice
Dry fish
2 tbsp
4 pieces
Method:
• Cut off the tips of the Ladies Finger and keep them whole.
Wash and chop the Galּda (Gongura) leaves and put into
a pan. Cook it in its own water till it dries and becomes a
paste. (This can be kept in a plastic container and pre-
served in the deep freeze for future use).
• Now, put in the Ladies Finger, dry fish, chillies and water
with salt into a pot. Let it cook till the Ladies Fingers are
tender. Then add to it the Galּda (Gongura) or lemon juice
and let it simmer for some time.
• The Naּkam is ready to be served with steamed rice.
Ingredients Quantity
Lamb stock......................150 ml
Small green beans...........150 g
Salt and pepper...............to taste
Olive oil............................1 tbsp
Lemon..............................1
Butter...............................3 tbsp
Rosemary........................2 sprigs
Lamb cutlets or
lean loin chops.................8 pieces
Onion...............................1 medium
Canned Lima beans........300 g
Garlic...............................2 cloves
Dry white wine.................300 ml
Thick cream.....................3 tbsp
Capers.............................2 tbsp
sizzle, put them into the pan, low-
er the heat to moderate and fry
for 4-5 minutes on each side, until
golden brown and cooked but still
slightly pink in the centre.
•ter Meanwhile, peel and chop the onion. Melt the remaining but-
in a second frying pan, add the onion to the pan and fry over
moderate heat for 5 minutes, until softened.
•cooked
Rinse the canned beans in a colander, and then drain the
green beans into the same colander.
•Add
Peel the garlic, crush it into the onion and cook for 30 seconds.
all the beans, season to taste with salt and pepper, and stir.
Lower the heat and leave to heat through, stirring carefully.
•pan;
Remove the lamb cutlets and rosemary from the first frying
keep warm in the oven.
• Pour off the fat from the pan, leaving the residue from the lamb
behind. Add the wine and the juice from half the lemon and boil
rapidly until reduced by half.
•simmer
Stir the heated stock into the wine, bring to the boil, reduce to a
and stir in the cream. Add salt and pepper and capers and
heat through gently. Do not allow the sauce to boil, or else it will
curdle.
•juices,
Return the lamb cutlets and rosemary to the pan, stirring in any
and heat through.
•with
To serve, spoon the beans onto heated serving plates and top
the lamb cutlets and rosemary.
April 08 61