CAJUN CUTLETS WITH SWEET POTATO MASH AND TOMATO CHILLI JAM

Cajun Cutlets With Sweet Potato Mash and Tomato Chilli Jam image

Proof that low fat and low cholesterol can be delicious! Lamb is horribly expensive in Australia at the moment, so I just use whatever cut is cheapest at the supermarket that week! Easy to make and looks great; taken from the best Aussie food magazine, Super Food Ideas.

Provided by currybunny

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

8 lamb cutlets, trimmed of all visible fat
2 -3 tablespoons cajun seasoning
2 sweet potatoes, peeled and chopped (kumera)
2 tablespoons margarine
2 garlic cloves, crushed
1 red onion, chopped
2 garlic cloves, crushed
6 tomatoes, chopped
1/4 cup red wine vinegar
1/4 cup brown sugar
1 red chili pepper, chopped
salt and pepper

Steps:

Sprinkle lamb on both sides with Cajun seasoning, set aside.
Make tomato chilli jam: Spray a hot pan with olive oil, saute onion and garlic until onion is tender.
Add tomatoes, vinegar, sugar, chilli and seasonings; bring to the boil then reduce heat and simmer, stirring occasionally, for 15-20 minutes or until liquid evaporates and mixture is pulpy. Set aside.
While chilli jam simmers, cook kumera in boiling water for 15 minutes or until tender.
Drain well, mash with margarine and garlic.
Grill lamb for 2-3 minutes each side, or until cooked to taste.
Serve on a bed of kumera mash, topped with rocket or other lettuce.
Accompany with jam.

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