4 large lamb steaks
6 tbsp natural yoghurt, plus extra to serve
2cm piece root ginger, peeled and grated
2 garlic cloves, peeled and crushed
2 tsp each garam masala and ground cumin
1 tsp each ground coriander and chilli powder
1 tbsp lemon juice
4 garlic and coriander naan breads
Rocket leaves and sliced tomatoes, onion and cucumber, to serve
Ready in 30 mins, plus marinating time
A pot of yoghurt and a few spices can transform some simple lamb steaks into a spicy specialty to add to your midweek menu.
Place the lamb steaks in a shallow dish. Mix together the yoghurt, ginger, garlic, spices and lemon juice and add 1/2 tsp salt and some freshly ground black pepper. Spread over the steaks. Cover and leave to marinate in the fridge for 2-3 hours (or overnight).
Grill the marinated steaks under a preheated medium grill for 6-8 minutes on each side until just cooked and lightly charred in places. Cover the cooked steaks and leave to rest for 5 minutes.
Meanwhile, sprinkle the naan breads lightly with water and heat under the grill for 2-3 minutes. Top with rocket leaves and sliced tomatoes, onion and cucumber. Slice the steaks and pile on top of the salad. Serve with the extra yoghurt on the side and mango chutney, if liked.
If you prefer, you can swap out your naan bread for pilau rice or try serving on a bed of spiced couscous instead.
Feeling fishy? If you prefer the idea of tandoori fish over lamb, replace the lamb steaks with 4 salmon fillets. Spread the marinade over the fillets and leave to marinate for 1-2 hours. Bake the fish in a preheated oven at 200C/Fan 180C/Gas Mark 6 for 20-25 minutes until cooked.
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