Madras-Style Lamb Leg Steaks with Red Onions & Coriander

Serves: to serve 2

Prep Time: 2 Minutes

Cook Time: 23 Minutes

Ready In: 25 mins


2 - lean boneless lamb leg steaks

  - salt and freshly ground black pepper

2 tablespoons - Madras curry paste

1 tablespoon - vegetable oil

1 medium - red onion

2 tablespoons - water

1 tablespoon - freshly chopped coriander


  1. Place the steaks on a shallow plate, season on both sides with salt and freshly ground black pepper. Coat both sides of the steaks with the curry paste. Heat the oil in a large non-stick frying pan and cook the steaks for 6-8 minutes on each side. Transfer to a warm plate and keep warm.
  2. While the lamb is cooking, peel and finely chop the onion. Once you've removed the lamb and set it aside, add the onions to the frying pan with the water and cook for 4-5 minutes until soft and caramelised. Remove the pan from the heat and stir through the coriander and any meat juices from the lamb plate.
  3. To serve, spoon the onion and coriander mixture over each steak and serve with roast potatoes and Braised Fennel.