Grilled lamb steaks with chickpea curry recipe
Succulent and tender new season lamb, cooked to perfection and served with a simple vegetable curry – ideal for a midweek supper. Weather-permitting, the lamb steaks taste great when cooked on the barbecue too.
Ingredients
- 1 pinch each salt and freshly ground black pepper
- 500 g new potatoes
- 1 tbsp sunflower oil
- 1 onion, finely chopped
- 2 tbsp medium curry powder
- 2 tbsp tomato purée
- 1 x 400g/14oz tin chickpeas in water, drained
- 235 g spinach
- 4 lamb leg steaks
Details
- Cuisine: British
- Recipe Type: Lamb
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 2
Step-by-step
- 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.
- 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.
- Stir in the chickpeas and drained potatoes together with 250ml (8.5fl oz) 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.
- 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 with the lamb steaks on top. You could add natural yogurt, a chutney or sprinkle with fresh chopped coriander, if you like.
This recipe is courtesy of Waitrose & Partners.
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