60 g Butter

1/3 c Strong coffee

1/3 c Honey

2 tb Worcestershire sauce

1/4 ts Mace

1/4 ts Cardamom

1/2 ts Cinnamon

1/4 ts Mixed spice

1/4 tb Lemon juice

30 g Ghee

6 Lamb cutlets

Boiled rice Prunes, pitted Fresh rosemary for garnish Melt butter on a low heat, mix in coffee, then honey, Worcestershire sauce, spices and lemon juice. Cover and remove from heat. Melt ghee in a large frying pan, add cutlets and fry until browned on both sides. Return sauce to heat, bring to boil and pour over cutlets. Serve with boiled rice and pitted prunes, heated through in the sauce, if desired. Garnish with rosemary. (Posted by: Mike Kear)