We’re making some updates to Real Food and we’ll be removing this recipe soon.

So if you’d like to keep it, be sure to print it or take a screenshot before 22 October 2018.

Pan-fried lamb fillets 'Simkatjamippa' recipe

  • Serves 4
  • 30 mins to prepare and 30 mins to cook
Add this recipe to your binder.
9e24f2dc 9d6f 40bf 82e5 c914ca4c57ec full
Customer recipe by Simon Hodgson
Added 88 months ago

Start by making the potato cakes, mix the grated potato, onion, parsley and seasoning together in a plastic mixing bowl and squeeze out excess moisture. Add a few knobs of butter and place the bowl into a microwave oven and cook slowly for 2-3 minutes.

Drain of any excess moisture again and spoon the mixture into a small plate ring or pastry cutter onto a greased baking tray, packing down gently with the back of the spoon. Lift the ring off the cake and repeat until the mixture is used (about 4 cakes).

Place the cakes into a hot oven (180°C, gas mark 6) and cook for about 10 minutes. Allow to cool. The cakes can be stored for up to 3 days in a sealed container.

Next start by cooking the lamb, melt some butter with a little and olive oil in a large thick bottomed sautee pan until the butter starts to foam. Season the lamb fillets well and place into the pan, seal them and cook gently for about 5 minutes. Remove from pan and keep warm.

Add to the pan the onions, cherry plum tomatoes and sweat down gently. Add the garlic, mushrooms, parsley and continue to cook for about 1-2 minutes. (At this stage the potato cakes can be sauteed in a little olive or vegetable oil, turning carefully).

Draw the contents of the pan to one side and heat the vacant area, re-introduce the lamb fillets and flame with the Creme de Cassis (this will only work if the pan is hot due to the low alcohol content). Once the flames have subsided, remove the lamb and keep warm, allowing to relax. Add the stock to the pan and reduce quickly on a high heat. When the liquid has reduced a little, mix in the tomato puree and continue to reduce until a sauce consistency is reached.

Place onto a warm plate the potato cake and arrange the fillets on top. Spoon over the sauce and decorate with a little parsley, watercress and if you want to be flash, a quenelle of creamed potato mixed with a little walnut oil.

Try serving with carrots cooked in orange juice, chopped parsley, butter and brown sugar and some French beans that have been cooked then refreshed and finished with some butter and chopped garlic with a liberal sprinkling of black pepper.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 3 large potatoes, peeled and grated
  • Spanish onion, grated
  • 1oz chopped parsley
  • butter, for sauteeing
  • best end of neck lamb fillets, trimmed
  • seasoning
  • Spanish onion, finely chopped
  • cherry plum tomatoes
  • cloves garlic, crushed
  • 2oz button mushrooms, sliced
  • 3fl oz Creme de Cassis (Blackcurrant liquer)
  • 2pts lamb or veal stock
  • 1 small tin of sun-dried tomato puree
  • 2oz oyster mushrooms, shredded
  • 1 small tin of sun-dried tomato puree

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.