Dave's Free Press: Cooking

in which I try not to poison you too much


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Sat, 20 Mar 2010

Lamb with beetroot syrup

Cooked some beetroot in a little bit of water - just enough to cover the thin slices - then once it was done took the remaining water, added a bit of cider vinegar and some muscovado sugar, reduced it to a syrup, and poured it over my lamb, that i'd fried in mustard oil. Ate the lamb with the beetroot, and some cabbage that had been briefly fried with a little turmeric, ginger, and some curry leaves.

As a bonus, the beetroot will turn my pee red tomorrow, without the burning sensations that are the traditional accompaniment to such colourful micturations :-)

Posted at 19:13 by David Cantrell
keywords: beetroot | lamb
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