Cajun Cutlets With Sweet Potato Mash And Tomato Chilli Jam

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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.

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Steps

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Sprinkle lamb on both sides with cajun seasoning , set aside.

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Make tomato chilli jam: spray a hot pan with olive oil , saute onion and garlic until onion is tender.

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Add tomatoes , vinegar , sugar , chilli and seasonings.

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Bring to the boil then reduce heat and simmer , stirring occasionally , for 15-20 minutes or until liquid evaporates and mixture is pulpy.

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Set aside.

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While chilli jam simmers , cook kumera in boiling water for 15 minutes or until tender.

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Drain well , mash with margarine and garlic.

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Grill lamb for 2-3 minutes each side , or until cooked to taste.

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Serve on a bed of kumera mash , topped with rocket or other lettuce.

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Accompany with jam.

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Ingredients

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lamb cutlets, cajun seasoning, sweet potatoes, margarine, garlic cloves, red onion, tomatoes, red wine vinegar, brown sugar, red chili pepper, salt and pepper