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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

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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.
 
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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)
 

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