zoom Spiced lamb leg steaks with turmeric rice
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    Spiced lamb leg steaks with turmeric rice

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    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.

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