4 lamb cutlets
salt and pepper
25 g (1 oz) lard
225 g (1/2 lb) slice of gammon (ham), diced
1 onion, skinned and chopped
1 lb (450 g) tomatoes, skinned and chopped
225 g (1/2 lb) chipolata sausages
salt and pepper
25 g (1 oz) lard
225 g (1/2 lb) slice of gammon (ham), diced
1 onion, skinned and chopped
1 lb (450 g) tomatoes, skinned and chopped
225 g (1/2 lb) chipolata sausages
method
1. Season the cutlets with salt and pepper and fry them in the lard, when they are browned, transfer them to a casserole.
2. Fry the gammon and onion in the same fat. When the onion is golden brown, add the tomatoes, season and cook for a further 10 minutes.
3. Pour this sauce over the cutlets,
4. cover the casserole and cook in the oven at 180°C (350F) mark 4 for 20-30 minutes.
5. Fry the sausages separately.
Place the cutlets in a hot dish and garnish with the sausages,
2. Fry the gammon and onion in the same fat. When the onion is golden brown, add the tomatoes, season and cook for a further 10 minutes.
3. Pour this sauce over the cutlets,
4. cover the casserole and cook in the oven at 180°C (350F) mark 4 for 20-30 minutes.
5. Fry the sausages separately.
Place the cutlets in a hot dish and garnish with the sausages,
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