Mutton and French Bean Salad

I’m so excited about this post. It’s already established that I love mutton and my freezer is choc a bloc with different cuts. So, that day I made some Chinese-style noodles and lamb chilli gravy. Don’t ask me how I did it, because all I did was drop in a few ingredients, make Ishaaq taste, add a little corn flour here and there, make Ishaaq taste, put a little salt, make Ishaaq taste and finally serve it up once the mutton was cooked! Yeah, I couldn’t taste anything since my nose and taste buds were all jammed – I know! Horrid thing for a cook to suffer from – the common cold!

Anyway, so the next day, I reduced the lamb gravy to nothing so that it intensified the flavours and left the lamb to soak in them. Then, at night I was inspired to make a salad using the lamb and it was just so delicious! So here’s how it looked.

Ishaaq has a broken hand, so had to reduce to an iPhone image!

Print Recipe

Mutton and French Bean Salad

When leftovers are better than the original dish

Prep Time

20 minutes

Servings

Ingredients

• 1/2 kg lamb boneless pieces (cooked, roasted, or from an intense dry gravy)
• 10 - 15 beans (cut into xbd inch pieces)
• 3 - 4 cloves garlic (minced)
• 1 tomato medium (de-seeded and chopped)
• 1 cucumber (chopped)
• 2 tsp vinegar (you can even use lime juice)
• 1 tsp caramel (honey/maple syrup would work as well)
• 1/2 tsp mustard paste
• salt to taste

Prep Time 20 minutes Servings Ingredients 1/2 kg lamb boneless pieces (cooked, roasted, or from an intense dry gravy) 10 - 15 beans (cut into xbd inch pieces) 3 - 4 cloves garlic (minced) 1 tomato medium (de-seeded and chopped) 1 cucumber (chopped) 2 tsp vinegar (you can even use lime juice) 1 tsp caramel (honey/maple syrup would work as well) 1/2 tsp mustard paste salt to taste

Instructions

1. Heat the 1 tsp oil in a pan, add the garlic and the beans.
2. Saute well on high heat till the colour changes a little but the beans remain crunchy and the aroma of garlic fills the kitchen! Set aside.
3. Mix the rest of the veggies and set aside.
4. Now, for the dressing, put the oil in a small bowl and add the vinegar and mix well till opaque.
5. Then add the caramel and mix, along with the mustard paste. Please taste as you go.
6. The balance of sweet, sour and oily should be perfect. 
7. Add the salt and add to the salad and serve cold. Perfect for any meal!

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