Spiced ratatouille with garlic lamb cutlets

Ray McVinnie's seasonal ideas for simple meals

by Ray McVinne | Cuisine issue #155 | Thursday, 22 November, 2012
Slow-fry chopped onion, diced eggplant, sliced zucchini and sliced and deseeded red capsicums with sliced chilli, smoked sweet paprika and some toasted coriander seeds in extra virgin olive oil until the vegetables are tender. Add plenty of chopped raw or canned tomatoes and bring to the boil. Simmer until thick then taste and season. Serve warm with sliced panfried or barbecued lamb shortloins or cutlets that have been rubbed with a mix of extra virgin olive oil, crushed garlic and freshly ground black pepper. Good with steamed rice.


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