| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indian | Ew, Import, Text | 1 | Servings |
INGREDIENTS
| 4 | Beets, boiled in their | |
| jackets | ||
| Mayonnaise to taste, Indian | ||
| chutney or pickle | ||
| 1 | t | Each of grated ginger and |
| garlic | ||
| 10 | oz | Package thawed frozen |
| "petite" peas | ||
| 2 | T | Chopped mint |
| 2 | c | Leftover lamb, fat removed |
| cubed | ||
| Salt and freshly grated | ||
| pepper | ||
| 4 | Oranges, cut into supremes | |
| Mint for garnish |
INSTRUCTIONS
Peel the beets and slice thinly. In a mixing bowl combine the mayonnaise, chutney or pickle, grated ginger and garlic. Add peas and mint and season with salt and pepper. Stir in lamb and season again. Make a ring of alternate slices of beet and orange and center meat salad inside; garnish with mint Yield: 4 servings Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6663 Posted to MC-Recipe Digest V1 #247 Date: Wed, 16 Oct 1996 14:43:46 -0400 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 13
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 293.6mg
Potassium: 67.4mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: <1g
Protein: <1g