• 60 grams (2 ounces) butter
• 1/3 cup strong coffee, 1/3 cup honey
• 2 tbsp Worcestershire sauce
• 1/4 tsp mace, 1/4 tsp cardamom
• 1/2 tsp cinnamon, 1/4 tsp mixed spice
• 1/4 tbsp lemon juice
• 30 grams (1 ounce) 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.
• Makes 3 servings

• 2 cups all-purpose flour, 3/4 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt, 1/2 cup butter, 1 egg
• 3/4 cup milk, or as needed
• 1 1/2 teaspoons vanilla extract
• 1/4 cup all-purpose flour, 2/3 cup white sugar
• 1 teaspoon ground cinnamon, 1/4 cup butter

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.
• In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.