I never really cook with Lamb, but I’ve been determined to give it a go lately because I love it! Today’s recipe comes from Weight Watchers, and no matter how I tried I couldn’t get the sauce to look anything like the one in their picture… it still tasted pretty good though!
This one’s really quick and straightforward, as well as being super-satisfying. Get going!
2 x lamb steaks
4 tsp garlic paste
1 pinch chilli powder
200ml natural yogurt
2tbsp lemon juice
1 red chilli, chopped finely
1tsp ginger paste
2tsp ground cumin
2tsp ground coriander
1tsp chilli powder
3tbsp tomato puree
This comfortably served two, with some wedges and a side salad… OK… I had more wedges to replace my side salad, but don’t the tomatoes look nice?
1. Preheat a griddle to medium heat.
2. Rub 2 tsp of the garlic over the steaks (both sides), sprinkle with the pinch of chilli powder, and some black pepper.
3. Spray them lightly with some frylight, and griddle them for about 6-8 minutes on each side.
4. While that’s all going on, knock the sauce together. Add the lemon juice, red chilli, ginger, remaining garlic, cumin, coriander, turmeric, remaining chilli powder, tomato puree, and passata to a pan, and heat it gently for the last few minutes of the lamb’s grilling time. Near the end, stir through the yogurt, bring it up to heat, and serve.
ASDA claim another victory this week, with an impressive £11.37, followed (surprising) by Sainsbury’s at £11.86. They’ve really benefited from what looks like a new range of spices. This is an area that they’d always been most expensive in, but they seem to be importing bagged products for their World Food category, and taking first place in that area!
Tesco come in third, still some way off, at £12.30 followed by Morrisons at a truly shocking £14.07.
Feel free to change the meat in this recipe, for one of your liking – I know too many people who don’t like Lamb! This sauce is light enough that you could use it with fish as well.
You could use chopped tomatoes instead of passata for a chunkier sauce, or blitz it all down with a stick blender for an even smoother one.
For this recipe, to be fat club friendly, I used 0%fat natural yogurt, but you could swap that for cream to make it a bit more decadent, or leave it out altogether for a richer sauce.
You could also add some finely chopped shallot for a bit more texture!
Although I served with potato wedges, some rice would be good, or perhaps some couscous.