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Malabar lamb steak

Name: Malabar lamb steak
Cook time: 25 min
Yield: 2
Cuisine: Goa, India

with turmeric rice and curried coconut sauce

Ready in around 25 mins

RECIPE FACT:

Malabar cooking refers to the cuisine of Kerala, a state in South India. It's known for its unique blend of flavors, use of spices, coconut, rice, and seafood, distinct from other South Indian cuisines.

Nutritional Info:

Energy: 2,793kJ (668kcal)
Protein: 42g
Carbohydate: 52g
Sugars: 7g
Fat, total:29g
Saturated:18g
Sodium:253mg

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE AND COOK THE VEGETABLES:
Trim the woody ends off the sweet stem broccoli, then cut in thirds. Peel the red onion then cut into ½ cm wedges. Roughly chop the coriander, including the stalks and set aside. Heat a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the broccolini, red onion, season with salt and pepper and cook for 3-4 mins. Add baby spinach and cook for 1-2 mins until wilted. Remove from the pan and cover to keep warm.
2. TO COOK THE RICE:
Microwave option (preferred): Open the bag of steamed turmeric rice breaking up any clumps by squeezing the bag gently then add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of rice, breaking up any clumps by squeezing the bag gently. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and cook for 2-3 mins until hot.
3. TO COOK THE LAMB STEAK AND SAUCE:
Remove the malabar lamb steaks from their packaging. Season with salt and pepper. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot add the steaks and cook on each side for 2-3 mins for medium rare - a little longer for well done. Remove from the pan, cover and rest for a few mins before slicing.
4. TO WARM THE SAUCE:
Microwave option (preferred): Remove the lid from the curried coconut sauce and heat for 1 min in the microwave on high (750w). Stove top (option): Pour the curried coconut sauce into the pan and warm for 2-3 mins over a medium-low heat.
TO SERVE:
Spoon the turmeric rice and vegetables onto plates. Add the sliced malabar lamb and spoon over the curried coconut sauce. Finish with chopped coriander and a sprinkle of toasted coconut and crispy shallots.