Lamb cutlets with peanut sauce from Olive Magazine, May 2017 (page 30) by Zoe Adjonyoh

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fried plantain

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • VineTomato on May 04, 2017

    This recipe is very spicy and had our poor cat's eyes watering while it cooked! We enjoy our food hot and spicy and often double the chilli - so be warned! I left out the green chillis listed at the end (I did not have the exact type and besides that, the bubbling pot of fury was already super hot!) and added chickpeas to make a more substantial dish instead of serving rice on the side. It was delicious and I found it to have more complexity than Madhur Jaffery's Nigerian kidney beans with a peanut sauce which until now, was our go to North African dish.

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