A crisp cucumber salad and cool, tangy yoghurt gives a summery edge to this tender, slightly spicy Indian-style lamb.
500g lamb leg steaks
1 1/2 tbs Sharwood's Korma Curry Paste
130g (1/2 cup) low-fat natural yoghurt
Olive oil spray
2 small Lebanese cucumbers, halved, thinly sliced diagonally
1/2 small red onion, thinly sliced
1 cup fresh coriander leaves
1 tbs fresh lime juice
4 slices Lebanese bread
Place the lamb in a shallow glass or ceramic dish. Combine the curry paste and half the yoghurt in a small bowl. Add the curry paste mixture to the lamb and turn to coat. Cover with plastic wrap and set aside for 10 minutes to marinate.
Heat a large non-stick frying pan over medium-high heat. Spray with olive oil spray to grease. Drain the lamb from the marinade. Add the lamb to the pan and cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 2 minutes to rest.
Place the cucumber, onion, coriander and lime juice in a bowl. Season with salt and pepper. Toss to combine. Thickly slice the lamb. Divide the lamb and salad among serving plates. Serve with the Lebanese bread and remaining yoghurt.
Spicy chicken kebabs with cucumber salad: Replace the lamb leg steaks with chicken thigh fillets. In step 2, cook the chicken for 4 minutes each side or until cooked through. Thinly slice the chicken. Spread half the remaining yoghurt over the bread. Divide the chicken and salad among the bread and top with the remaining yoghurt. Roll up firmly to enclose the filling. For the kids: To make this dish suitable for the kids, simply omit the curry paste.
Good Taste - January 2009
Recipe by Chrissy Freer