| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indian |
Ew, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
md |
Beets,; boiled in their jackets |
|
|
Mayonnaise to taste; Indian chutney or pickle |
| 1 |
ts |
Each of grated ginger and garlic |
| 10 |
oz |
Package thawed frozen "petite" peas |
| 2 |
tb |
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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