Seared masala lamb

Name: Seared masala lamb
Cook time: 25 min
Yield: 4
Cuisine: Ludhiana, India

with raita and paprika wedges

Ready in around 25 mins

RECIPE FACT:

Ludhiana is a large industrial city in the north Indian state of Punjab, where it produces 10 million bicycles each year.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210°C (fanbake).
1. TO COOK THE PAPRIKA WEDGES AND RED ONION:

Line an oven tray with baking paper. Peel the red onion, cut into 1 cm wedges and place on the tray. Add the steamed potato wedges to the tray. Drizzle with oil, sprinkle with paprika spices and season with salt and pepper. Toss to coat then bake in the oven for 20-25 mins.
2. TO PREPARE THE SALAD:

Cut the cucumber in half lengthways and scoop out the middle seeds using a teaspoon. Slice into ½ cm half rounds on the diagonal and place into a salad bowl. Slice the cherry tomatoes in half and add to the bowl. Roughly chop the coriander including the stalks and add to the bowl. Season with salt, drizzle with olive oil and toss to combine.
3. TO COOK THE MASALA LAMB:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the masala lamb steaks to the pan and cook for 2-3 mins on each side for medium rare – a little longer for well done. Remove from the pan, cover and allow to rest before slicing across the grain.
TO SERVE:

Place paprika wedges and red onion onto plates. Top with sliced masala lamb then spoon over tomato and cucumber salad. Dollop with raita.