My aim here is just to keep track of the recipes I have invented along with those I have tried from around the world. It’s also a place for me to keep track of the many different sites I find along the way that I find helpful in learning to further my cooking ability.

After many years I have decided that food should not only look good but should also be very tasty. So I intend to learn to make my food not only look great but taste great also.

Monday, February 18, 2013

Spiced lamb cutlets with coriander pumpkin

Reference The Australian Women's Weekly - The 21-Day wonder diet, Pg. 21
PREP 15 minutes COOK 15 minutes SERVES 2



Ingredients
200 g butternut pumpkin, peeled, cut into 1 cm pieces
125 g can chickpeas, rinsed, drained
1/2 cup (60 g) frozen baby peas
2 tablespoons fresh coriander leaves
4 fresh trimmed lamb cutlets (200 g)
2 teaspoons curry powder
cooking-oil spray
1/2 cup (80 ml) light coconut milk or  light cream
2 tablespoons chicken stock
1 clove garlic, crushed


  1. preheat oven to 200c/180c fan-forced
  2. Roast pumpkin in small, shallow, backing dish, uncovered, 10 minutes. Add chickpeas and peas, cook uncovered about 5 minutes or until pumpkin is tender, remove from oven, sprinkle with coriander.
  3. Meanwhile, sprinkle lamb with curry powder, spray lamb with cooking-oil, cook lamb in heated medium frying pan, remove from pan.
  4. Add coconut milk (or light cream if using), stock and garlic to same pan, bring to boil, stirring, remove from heat.
  5. Serve pumpkin mixture and lamb with coconut sauce or (light cream sauce).
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