Corn pancakes with chili sauce with lamb chops

Name: Corn pancakes with chili sauce with lamb chops
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g Flour; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 150 ml Milk; 2 Eggs (size M); 1 can(s) (212 ml) Vegetable corn; 1 Onion; 2 Garlic cloves; 2 TABLESPOONS + 1 tsp olive oil; 1 can(s) (425 ml) Tomatoes; 1 chili pepper; 8 small lamb chops (about 60 g each); 4 Stem(s) Parsley

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g Flour
7-10 Tbsp Sugar
7-10 Tbsp Salt
150 ml Milk
2 Eggs (size M)
1 can(s) (212 ml) Vegetable corn
1 Onion
2 Garlic cloves
2 TABLESPOONS + 1 tsp olive oil
1 can(s) (425 ml) Tomatoes
1 chili pepper
8 small lamb chops (about 60 g each)
4 Stem(s) Parsley

Directions

1
Mix flour, 1 pinch of sugar, 1 pinch of salt and milk. Add the eggs and embezzle. Add corn and mix. Let dough rest for about 15 minutes. For the sauce peel onion and garlic.
2
Cut onion into strips, garlic into slices. Heat 1 tablespoon of oil in a pot. Fry onion and garlic until translucent. Add tomatoes, chop coarsely and bring to the boil. Wash and clean the chilli and cut into fine rings.
3
Season the sauce with chilli, salt and 1 pinch of sugar. In the meantime, brush a pan with some oil. Put 1/4 of the dough into the pan and spread it evenly on the bottom of the pan by swinging it back and forth.
4
Bake from both sides until golden brown. From the remaining dough bake another 3 pancakes. Wash the meat, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in a pan. Fry the lamb chops for about 6 minutes, turning them over.
5
Wash parsley, shake dry, pluck leaves from the stalks and chop. Cut the pancakes into quarters. Arrange pancakes, sauce and meat on plates. Sprinkle with parsley.