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Spiced lamb leg steaks with turmeric rice
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4cm piece fresh ginger, roughly chopped
2 cloves garlic, chopped
28g pack fresh coriander
2 tsp Bart Ground Turmeric
1 tsp Bart Ground Cinnamon
1 tbsp malt vinegar
1 tbsp tomato purée
1½ tbsp sunflower oil
4 x 100g trimmed lamb leg steaks
1 tsp Bart Yellow Mustard Seeds
1 small onion, finely chopped
1 red chilli, deseeded and finely chopped
300g basmati rice
700ml chicken stock, hot
1. Place the ginger, garlic, half the coriander, 1 tsp turmeric, the cinnamon, vinegar, tomato purée and a splash of the oil in a small food processor and whizz to make a coarse paste. Brush all over the lamb and set aside to marinate for 5-10 minutes.
2. Meanwhile, heat the remaining 1 tbsp oil in a large saucepan and cook the mustard seeds and onion for 5 minutes until softened. Stir in the chilli, rice and remaining 1 tsp turmeric and cook for 30 seconds. Add the stock, bring to the boil, cover and simmer for 10-12 minutes until the rice is tender.
3. While the rice is cooking, grill the lamb for 5 minutes each side until nicely browned but still a little pink in the centre. Finely chop the remaining coriander, stir into the rice, then divide among the plates. Serve with the lamb and some steamed spinach or cabbage.
Typical values per serving: