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    Grilled Lamb Steaks with Chick Pea Curry

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    Grilled Lamb Steaks with Chick Pea Curry

    Succulent and tender new season Welsh lamb, cooked to perfection and served with a simple vegetable curry - ideal for a midweek supper.

    • Nut Free
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 30 minutes to 35 minutes 35 minutes

    Serves: 2

    Ingredients

    • 500g essential Waitrose New Potatoes
    • 1 tbsp sunflower oil
    • 1 essential Waitrose Onion, finely chopped
    • 2 tbsp medium curry powder
    • 2 tbsp tomato purée
    • 410g can essential Waitrose Chick Peas In Water, drained
    • 235g pack Waitrose Ready-Washed Spinach
    • 4 Waitrose Extra Trimmed Leg Steaks (about 280g)

    Method

    1. Wash and quarter the new potatoes. Place in a pan and cover with cold water. Bring to the boil, then simmer for 10–12 minutes until just tender. Drain well.
    2. Heat the oil in a deep frying pan and sauté the onion for 4–5 minutes until starting to soften. Add the curry powder and tomato purée and cook, stirring continuously for 1-2 minutes, being careful not to let it burn.
    3. Stir in the chick peas and drained potatoes together with 250ml cold water and some seasoning. Cook for 2 minutes, then add the spinach and cook for a further 5 minutes to allow the curry to thicken and reduce a little.
    4. Meanwhile, preheat the grill to a medium heat and cook the lamb steaks on a grill rack for about 4–5 minutes on each side, depending on how well-cooked you like your lamb. Serve the curry and lamb steaks with natural yogurt, chutney and a scattering of chopped fresh coriander.

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    Cook's tips

    Try the chick pea curry alone as a vegetarian dish or accompaniment. The lamb steaks taste great when cooked on the barbecue too.

    Drinks recommendation

    Grilled lamb is great with a robust red. The Pizzorno Merlot/Tannat 2006, Uruguay is a sturdy wine, but nicely rounded-off with the Merlot in the blend.

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