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Lamb cutlets with wrinkled potatoes, red and green salsa
Fruit and vegetables
200g/7oz
onions
, thinly sliced
2
garlic
cloves, crushed
5 dried choriceros
peppers
2 dried red
chillis
1
garlic
clove, crushed
1 tsp freshly grated
ginger
1kg/2lb 4oz purple
potatoes
3 bunches fresh
coriander
1 bunch
spring onions
, roughly chopped
3
garlic
cloves, roughly chopped
10g/⅓oz flatleaf
parsley
, chopped
10g/⅓oz
garlic
, crushed
1
lemon
, juice only
160g/5½oz
tomato
puree
Cooking ingredients
20ml/¾fl oz extra virgin
olive oil
60ml/2¼fl oz
soy sauce
½ tsp dried
oregano
½ tsp ground
cumin
40g/1½oz table
salt
3 tbsp
cumin
seeds
75ml/2½fl oz balsamic or
sherry vinegar
225ml/8fl oz extra virgin
olive oil
2 tsp ground
cayenne pepper
salt and freshly ground
black pepper
, to taste
100ml/3½fl oz extra virgin
olive oil
1 tsp
smoked paprika
60ml/2¼fl oz moscatel or
white wine vinegar
25g/1oz
caster sugar
1 tsp
sea salt
1 tbsp
fennel seeds
1 tbsp
cayenne pepper
1 tbsp dried
oregano
½ tbsp
cumin
seeds
salt and freshly ground
black pepper
, to taste
Meat, fish and poultry
1.5kg/3lb 5oz
lamb
cutlets
Other
150g/5½oz marinade purée, from above
60ml/2¼fl oz water
1 tbsp parsley leaves
1 tbsp dill leaves
1 tbsp mint leaves
1 fennel bulb, thinly sliced and fronds picked
1 red onion, thinly sliced
3 tbsp olive oil
1 tbsp red wine vinegar
Back to recipe
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