Spiced lamb leg steaks with turmeric rice

Serves: 4


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.