4 boneless lamb leg or lamb rump steaks
2tbsp olive oil
1 red onion,finely chopped
2tbsp ground cumin or garam masala
1x 400g can green or brown lentils,rinsed and drained
1 x 400gcan chopped tomatoes
salt and freshly milled black pepper
2tbsp freshly chopped coriander
Heat half oil in a large non-stick pan and cook the onions with the cumin or garam masala for 2-3 mins until soft.Add the lentils and tomatoes.Season and simmer gently for 5-7 mins,stirring occasionally.Remove from heat and stir through the herbs.Meanwhile,heat a non-stick griddle pan,season steaks,rub with remaining oil and cook for 6-8 mins on each side.Arrange the lamb on top of the lentil mix,spoon any remaining meat juices from the pan over the lamb and serve.
2tbsp olive oil
1 red onion,finely chopped
2tbsp ground cumin or garam masala
1x 400g can green or brown lentils,rinsed and drained
1 x 400gcan chopped tomatoes
salt and freshly milled black pepper
2tbsp freshly chopped coriander
a yummy way of cooking lamb. I have never had it with lentils before. Great tip.
ReplyDeleteThanks, very tasty,could use beef toxxx
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