Você está na página 1de 1

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