Rack of lamb on a bed of spicy tomatoes and onions
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Rack of lamb on a bed of spicy tomatoes and onions - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 natural lamb cutlets on the bone (2 cm thick)
- 1/2 tsp ground cumin
- 1/2 tsp ground cardamom
- 1 teaspoon of salt
- 1 teaspoon ground pepper
- 4 tbsp. l. olive oil plus 2 tbsp. l.
- 2 large onions, cut into 8 circles (0.5 cm thick)
- 2-3 medium-sized tomatoes, cut into 8 slices (1 cm thick)
We recommend
Cooking the dish according to the recipe:
- In a small bowl, combine cumin, cardamom, salt and pepper.
In 1 large nonstick skillet, heat 2 tablespoons of oil in batches over medium-high heat until hot but not smoking. Add half the onion and half the tomatoes in a single layer to each skillet and sauté for 3 minutes. - Turn the vegetables over, sprinkle them with the spice mixture, and cook until softened, about 3 more minutes. Divide the vegetables among 4 warmed plates, placing 2 slices of each vegetable per plate.
Add 1 tablespoon of oil to each pan. Pat the meat dry, season with salt and pepper, and fry (4 patties per pan) over medium heat for 5 minutes per side until medium-rare. Place the meat on top of the vegetables.
Categories:
recipe / Main courses / Meat / Indian cuisine
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