Lamb steaks with curried rice
These lamb steaks with curried rice are perfect for dinner parties, as the curried rice can be precooked and reheated just before serving. Grilling the lamb steaks will only take a few minutes. Also, you can speed up the cooking time by using precooked or leftover steamed rice. I used brown basmati rice, but white basmati or jasmine rice would work too.
Ingredients
Method
- First marinate the lamb steaks. Mix the ingredients, then rub the steaks well and set aside.
- Thinly slice the onion, then finely chop the garlic, ginger and carrot.
- Heat the oil in a saucepan and fry the onion for 5 minutes. Add the ginger, garlic and carrot pieces.
- Stir, then add all the spice seeds and stir for a minute. Add the turmeric and chilli powder, stir for a few seconds then add the tomato purée and stir again.
- Pour in the chopped tomatoes and, using the tin, add enough water to cover the veggies well. Season to taste, add the cinnamon stick and star anise.
- Bring to the boil and cook for 10 minutes.
- Add the drained chickpeas and cook for another five minutes.
- Meanwhile, heat a griddle pan or your air fryer and cook the lamb for about 3-5 minutes on each side, according to your liking. Transfer them to a plate to rest.
- When the curry is nice and thick, stir in the rice and lemon juice, then warm through.
- Thinly slice the lamb steaks and serve with the curried rice. Scatter some mint leaves on top.