Loading Search Bar...
READY IN
25 mins
Madras-Style Lamb Leg Steaks with Red Onions & Coriander Recipe

Madras-Style Lamb Leg Steaks with Red Onions & Coriander

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Unusual Recipe
Graham

Recipe by  

Madras-Style Lamb Leg Steaks with Red Onions & Coriander is a spicy supper for two of madras-coated lamb leg steaks that will make your mouth water before you've even started. A perfect Saturday night treat, this is a great recipe to have up your sleeve and, whilst quick enough for after work, it is impressive enough for a dinner party.

      Preparation Time: 2 Minutes

      Cooking Time: 23 Minutes

Ingredients for Madras-Style Lamb Leg Steaks with Red Onions & Coriander

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 2:
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

 

How to Cook Madras-Style Lamb Leg Steaks with Red Onions & 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.

 
Graham GRAHAM'S HOT TIP:
Don't be tempted to sweat your onions beforehand. You need to do it in the same pan you cooked the lamb in so that they absorb all those wonderful flavours.
 
Print Kitchen-Friendly View

Reviews of Madras-Style Lamb Leg Steaks with Red Onions & Coriander

Rating 4 out of 5 - Many cooks will make this recipe again January 18 2015
This was amazingly good! I was unceratin when i read the recipe how it would turn out but, based on the fact that my boyfriend and I both like spicy food, I thought it would give it a go. In fact, it didn't turn out to be very spicy at all, probably because the meat wasn't marinated in the curry paste. Nonetheless, the result was excellent (we just had it with good old boiled rice!)
(1 review)
 

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.


 Reviewer Logout
QUICK RATING
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...


Divine

Lovely

S'okay!

Hmmm!

C'mon!

Yaach!

Thank You... your feedback is important to us.
 
 

What To Eat Tonight

372 Wonderful Winter Recipes
372 Wonderful Winter Recipes

When the winter chill sets in, there's nothing like a plate of hot comfort to make you feel good about the world outside.

93 Starters and Appetizers
93 Starters and Appetizers

The main course is often the easiest to plan but, when entertaining, what do you use as a starter course? Here are some great choices.

23 Chinese Meals for Everyone
23 Chinese Meals for Everyone

Who doesn't like Chinese food? I've yet to meet anyone who doesn't just love the fusion of flavours, colours and ideas.

Other Lamb Recipes

Summer Lamb Pitta Pockets
Summer Lamb Pitta Pockets

Summer Lamb Pitta Pockets are great at barbeque time or just as an easy midweek dinner to eat outdoors. Quick, light and full of flavour - delicious!

Spicy Lamb Chops
Spicy Lamb Chops

Spicy Lamb Chops is specially made out of ribs of a tender lamb. This recipe has its roots in Persia and Afghanistan and dates back to 15th century.

Roast Lamb Guard of Honour with Peppercorn Sauce
Roast Lamb Guard of Honour with Peppercorn Sauce

This is a beautiful way to cook and serve a complete row of lamb cutlets. You will need to buy the cutlets from your butcher so he can "chine" them.

 

 
ALL RIGHTS RESERVED © 2022 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.
up