January 2019 at Thame PlayersJanuary 3, 2019
Risborough Run in the ParkJanuary 3, 2019
A pot of yogurt and a few spices can transform lamb steaks into a delicious spicy supper. If you prefer, serve with pilau rice or on a bed of spiced couscous.
Ready in 30 mins, plus marinating time
- 4 large lamb steaks
- 6 tbsp natural yoghurt, plus extra to serve
- 2cm piece root ginger, peeled and grated
- 2 garlic cloves, peeled and crushed
- 2 tsp each garam masala and ground cumin
- 1 tsp each ground coriander and chilli powder
- 1 tbsp lemon juice
- 4 garlic and coriander naan breads
- Rocket leaves and sliced tomatoes, onion and cucumber, to serve
- Place the lamb steaks in a shallow dish. Mix together the yoghurt, ginger, garlic, spices and lemon juice and add 1/2 tsp salt and some freshly ground black pepper. Spread over the steaks. Cover and leave to marinate in the fridge for 2-3 hours (or overnight).
- Grill the marinated steaks under a preheated medium grill for 6-8 minutes on each side until just cooked and lightly charred in places. Cover the cooked steaks and leave to rest for 5 minutes.
- Meanwhile, sprinkle the naan breads lightly with water and heat under the grill for 2-3 minutes. Top with rocket leaves and sliced tomatoes, onion and cucumber. Slice the steaks and pile on top of the salad. Serve with the extra yogurt on the side and mango chutney, if liked.
To make tandoori fish, replace the lamb steaks with 4 salmon fillets. Spread the marinade over the fillets and leave to marinate for 1-2 hours. Bake the fish in a preheated oven at 200C/fan 180C/gas mark 6 for 20-25 minutes until just cooked.