This Indian-inspired lamb steaks with tomato and pinach pilau makes for a quick and interesting midweek meal, that’s low in saturated fat and salt.
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Ingredients
- 4 x 100g lean, boneless lamb steaks
- 1 small onion, chopped
- 3 garlic cloves
- 2.5cm piece fresh ginger, chopped
- 1 green chilli, deseeded and chopped
- 15g whole blanched almonds
- 200ml natural yogurt, plus extra, to serve
- 11/2 tbsp ground coriander
- 1 tbsp ground cumin
- 1/2 tsp turmeric powder
- Fresh coriander sprigs, to garnish
For the pilau
- 2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 225g tomatoes, diced
- 350g basmati rice
- 175g baby leaf spinach
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Method
- Season the lamb and put into a shallow ovenproof dish. Put onion, garlic, ginger, chilli, almonds, yogurt and the spices in a food processor and whizz to a paste. Season and pour over the lamb. Turn to coat, cover and marinate for at least 30 minutes.
- Preheat the oven to 230°C/fan 210°C/gas 8. Uncover the lamb and cook for 20 minutes, turning halfway.
- Meanwhile, heat a non-stick saucepan over a medium-high heat. Add the cumin seeds and turmeric, stir for 20 seconds, then stir in the diced tomatoes, basmati rice, 600ml boiling water and a pinch of salt. Cover and bring to the boil. Stir once, reduce the heat to low and cook, covered, for 12 minutes.
- Add the spinach to the pan (don’t stir in), cover and cook for a further 3 minutes or until the spinach has just wilted. Stir through the rice, fluffing up the grains with a fork.
- Spoon onto plates, place a lamb steak alongside and spoon over the sauce. Serve with a spoonful of yogurt and garnish with coriander.
Nutrition
- 557kcals Calories
- 13.1g (0.9g saturated) Fat
- 34.4g Protein
- 79.7g (8.3g sugar) Carbs
- 0.3g Salt
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