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Madras-Style Lamb Leg Steaks with Red Onions & Coriander

Ready in 25 mins

Recipe by Graham 

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'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.