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about two teaspoons baharat (aromatic Middle Eastern spice (Recipes by ingridients spice) blend) (see note) one quarter cup (sixtyml) olive oil (Recipes by ingridients olive oil) one hundredml red wine vinegar twelve French-trimmed lamb cutlets about one hundred and twentyg quince (Recipes by ingridients quince) paste (Recipes by ingridients paste) (see note) about one/about two red, cabbage (Recipes by ingridients cabbage) (Recipes by ingridients cabbage) finely shredded about one/about two teaspoon ground cinnamon Steamed green, beans (Recipes by ingridients beans) (Recipes by ingridients beans) to serveStep about one Mix baharat, about one tablespoon oil and about two tablespoons vinegar in a bowl, season, then use to coat the lamb. Lamb Cutlets With Spiced Red Cabbage Recipe. Stand at room temperature for twenty minutes. Step about two Meanwhile, stir quince (Recipes by ingridients quince), paste (Recipes by ingridients paste) about one tablespoon oil and remaining one quarter cup (sixtyml) vinegar in a large pan over medium-high heat until the paste (Recipes by ingridients paste) melts. Lamb Cutlets With Spiced Red Cabbage Recipe. Stir in, cabbage (Recipes by ingridients cabbage) (Recipes by ingridients cabbage) cinnamon, about one teaspoon sea salt (Recipes by ingridients salt) flakes and one quarter cup (sixtyml) water. Cook, covered, for ten minutes or until softened. Lamb Cutlets With Spiced Red Cabbage Recipe. Remove lid and simmer, stirring occasionally, for a further ten minutes or until most of the liquid has evaporated. Step three Heat remaining about one tablespoon oil in a frypan over medium heat. In batches, cook lamb for about two minutes each side for medium-rare. Rest, loosely covered, for five minutes, then serve with cabbage (Recipes by ingridients cabbage) (Recipes by ingridients cabbage) and. beans (Recipes by ingridients beans) (Recipes by ingridients beans) .
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