- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 4 cardamom pods
- A pot of yogurt
- 2 lamb leg steaks
- 1 onion
- A thumb of ginger
- 1 garlic clove
- A punnet of tomatoes
- A bag of white basmati rice
- 2 large handfuls of baby leaf spinach
- 1½ tbsp olive oil
- Sea salt
- Freshly ground pepper
- 250ml hot water
- Frying pan
- Pestle and mortar or spice grinder (optional)
- Bowl
- Roasting tin
- Pan with a lid
- Measuring jug
- 1.
Heat the oven to 230°C/Fan 210°C/Gas 8. Measure out 1 tsp of the cumin seeds and 2 tsp of the coriander seeds. Put them in a dry frying pan with 4 cardamom pods. Toast over a medium heat for 1-2 mins. Keep shaking the pan so they don't burn.
- 2.
Tip the spices into a pestle and mortar or spice grinder and grind (or use the end of a rolling pin to bash them). Throw away the papery green skins from the cardamom pods. Stir in half the yogurt with a pinch of salt.
- 3.
Put the lamb leg steaks and spiced yogurt into a bowl. Mix. Leave for 5 mins. Drizzle 1 tbsp oil into a roasting tin. Put the lamb in the tin. Roast for 20-30 mins till cooked to your liking.
- 4.
Peel and finely chop the onion. Peel and grate the ginger and garlic. Roughly chop the tomatoes.
- 5.
Warm ½ tbsp oil in a pan. Add the onion. Season. Stir and fry for 5 mins till it looks glossy. Add the tomatoes, garlic and ginger. Stir and fry for 1 min. Fill the kettle and boil it.
- 6.
Add the rice to the onions and tomatoes. Pour in 250ml hot water. Cover. Simmer over a medium heat for 6 mins till the water has been absorbed. Take the rice off the heat. Leave it to steam with the lid on for 4 more mins to finish cooking the rice.
- 7.
Add the spinach to the rice. Fork it through so the spinach just wilts. Serve the rice with the lamb leg steaks and the rest of the yogurt.
- Tip
Let’s see how it pans out
You can also cook the lamb leg steaks in a frying or grill pan rather than in the oven. Fry them for 4 mins each side for pink meat, 5-7 mins each side for medium to well done.