Lamb cutlets natur with plum sauce

Submitted by enr on 28 Mar 2012
4 lamb cutlets (about 850 g)
8 large prunes
300 ml vegetable broth
1 onion
pepper, salt
1 pinch ground cinnamon ground anise, ground cloves
1 cup couscous for garnish
Lamb cutlets natur with plum sauce
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Plums we use are so-called soft * * - dried, but still juicy and soft. If your plums are very dry and hard, should be soaked in advance, best in the broth. 1 cup couscous, pour 1 cup boiling water. Add 1/2 tsp salt and a little olive oil. Stir and covered with a lid. After 5 minutes of stirring with a fork, in order to separate the grains. Could possibly be put lump butter. Allow warm. In 5 minutes of waiting for cous-Kusa onions and plums cut into small cubes. Fry in olive oil until onions get a brownish color. Make the broth, put spices (no salt, broth is savory) and simmer a few minutes. Sauce passaged and possibly its salt is added. Allow warm. schnitzel is crushed, a few places they cut the running them zipper to not deform. In a pan heat sunflower oil and fry cutlets on both sides. I use the lid and fry them until quite ready, but many prefer them horizontally pink medium. schnitzel pour the sauce, they were served cous and put up proper salad. * It's about real couscous, not pasta balls. I used the semi, which is prepared in the manner described. Otherwise crude couscous is cooked in cous kusiera, steam the dish, to which will be served. * The sauce can be served and baked meats - beef, lamb or roast beef, duck or chicken with honey crust. To dishes with this sauce goes very salads, but have no tomato. I do it to Медена salad .
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28 Mar 2012


I like dishes with plums and often cook them, regardless vegetarian or with meat. I like this combination.