Lamb
Indian lamb with bobmay potatoes and mint sauce - Seared lamb steaks on a bed of curried potatoes and vegetables. Served with a refreshing yoghurt mint sauce.
1 Halve potatoes, place in a saucepan and cover with water. Bring to the boil and simmer for 12 minutes, or until tender.
2. Slice red onion and capsicum. Peel and grate ginger, dice tomato.
3. Heat a large frypan over medium heat with 1 tbsp oil. Sauté vegetables with 2 tsp mustard seeds and 2 tsp curry powder for 5 minutes. Toss with potatoes and spinach, stir until combined.
4. Roughly chop mint. Blend with yoghurt using a stick mixer until smooth.
5. Rub lamb with 1 tbsp oil, salt and pepper. Reheat frypan over medium-high heat. Cook lamb for 3-4 minutes on each side or to your liking.
6. Serve lamb with potatoes and mint sauce.
Tip!
For a little more flavour, rub the lamb steaks with either sambal oelek or ground cumin.
No Lamb option - replace with beef rump steak
2. Slice red onion and capsicum. Peel and grate ginger, dice tomato.
3. Heat a large frypan over medium heat with 1 tbsp oil. Sauté vegetables with 2 tsp mustard seeds and 2 tsp curry powder for 5 minutes. Toss with potatoes and spinach, stir until combined.
4. Roughly chop mint. Blend with yoghurt using a stick mixer until smooth.
5. Rub lamb with 1 tbsp oil, salt and pepper. Reheat frypan over medium-high heat. Cook lamb for 3-4 minutes on each side or to your liking.
6. Serve lamb with potatoes and mint sauce.
Tip!
For a little more flavour, rub the lamb steaks with either sambal oelek or ground cumin.
No Lamb option - replace with beef rump steak
baby potatoes 800g
red onion 1/2
red capsicum 1
ginger 30g
tomato 1
baby spinach 1/2 bag
curry powder 2 tsp
mustard seeds 2 tsp
mint 2/3 bunch
natural yoghurt 3/4 cup
lamb steaks 600g
From your pantry: Oil, salt & pepper
red onion 1/2
red capsicum 1
ginger 30g
tomato 1
baby spinach 1/2 bag
curry powder 2 tsp
mustard seeds 2 tsp
mint 2/3 bunch
natural yoghurt 3/4 cup
lamb steaks 600g
From your pantry: Oil, salt & pepper
