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Ingredients 12 items

  • ¼ cup olive oil
  • 1½ kg lamb chops
  • 1 cup salami or 200 g, spicy and thinly sliced
  • 3 cups mushrooms or 300 g, sliced
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh rosemary
  • 1½ tablespoons plain flour
  • 1 cup fresh cream or 250 ml
  • 2½ cups or 625 ml of water
  • 2 cubes MAGGI Chicken Stock
  • ½ teaspoon ground black pepper
  • ½ cup or 50 g spring onions chopped

How to prepare

  1. Heat oil in a large pan, gradually add lamb cutlets and fry them for 2 minutes over medium high heat, turning each cutlet once. Remove from pan and arrange on an oven dish.
  2. In the same pan, stir and fry the beef salami over medium heat for 2 minutes. Add mushrooms and cook for another 6 minutes.
  3. Add tomato paste, rosemary, flour, cream, water, MAGGI Chicken Stock cubes, and black pepper and stir well. Bring to a boil and cook for 3 minutes
  4. Remove from heat, stir in the chopped spring onions, then pour over the lamb cutlets.
  5. Bake in a 175°C oven for 30 minutes.

Nutritional informations

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