Ingredients
12 frenched lamb cutlets2 tbsp olive oil
1 red onion, peeled and diced into large pieces
2 red capsicums, cut into 4 cheeks then halved
400 g pumpkin, skin left on, cut into 3cm pieces
6 black kalamata olives
¼ cup white wine
¾ cup chicken stock
parsley leaves
couscous to serve, if desired
Description
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