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Ingredients Jump to Instructions ↓

  1. 4 Beets - boiled in their (medium)

  2. Jackets

  3. Mayonnaise, Indian chutney or pickle - to taste

  4. 1 teaspoon 5ml Grated ginger

  5. 1 teaspoon 5ml Minced garlic

  6. 1 Frozen petite peas - (10 oz) - thawed

  7. 2 tablespoons 30ml Chopped mint

  8. 2 cups 125g / 4.4oz Cubed cooked leftover lamb - fat removed

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

  11. 2 Oranges - (to 4) - cut into supremes

  12. Mint - for garnish

Instructions Jump to Ingredients ↑

  1. 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 This recipe yields 4 servings.

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