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Lamb Cutlets With Couscous
Posted By Helen Jackson On January 25, 2010 @ 11:48 pm In Lamb Recipes,Recipes | 1 Comment
Serves 4
Combine the sour cream and tandoori and set aside. Heat oil in a frying pan and cook onion, mushrooms, zucchini and tomato over medium heat for 5 minutes. Meanwhile bring 1 cup of water to the boil. Remove from heat and stir in couscous. Cover and set aside for 4 minutes. Stir in butter and mushroom mixture. Brush cutlets with lemon juice and cook over a high heat or under a preheated high grill for 3 minutes each side, or until cooked to your liking. Season with salt and freshly ground black pepper to taste and serve with couscous and sour cream sauce.
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