Cheese and Lamb Steaks

2 tbsp basil leaves
1 bay leaf
2 sprigs fresh thyme
4 tbsp olive oil
1 large onion-ground
1 kg tomatoes-peeled, seeded and chopped
3 tsp garlic-finely chopped
4 lamb steaks
2 tbsp seasoned flour
2 eggs-beaten
150 gm fresh breadcrumbs
25 gm cheese-grated
1 tbsp parsley-finely chopped
100 ml oil
50 gm butter
250 gm mozzarella cheese-sliced

Heat oil.
Soften the onions; add tomatoes, garlic, bay leaf and thyme.
Season and simmer.

Coat lamb in flour.
Toss in beaten egg.
Combine crumbs, cheese and parsley.
Press over meat.

Heat oil with butter and fry meat until tender, turning once.
Arrange in ovenproof dish.
Cover with mozzarella cheese.

Bake at 200 degrees c for 10 minutes.
Serve with tomato sauce, garnished with basil leaves.

Courtesy: Chef Niru Gupta,