You can throw this together quickly.

WHAT DO I NEED

(serves 2)

2 x 175-200g (6-7oz) leg of lamb steaks

Salt and pepper

150ml (5fl oz) natural yoghurt

Juice of 1 lime

1tsp medium curry powder

1 small garlic clove, peeled and chopped

1 mango

1 apple, cored

1/4 cucumber, peeled

1 heaped tbsp chopped mint

2tbsp vegetable oil

1-2 handfuls of salad leaves

WHAT DO I DO?

Cut away the bone from each lamb steak and, using a meat tenderiser, bat the steaks into large escalopes between 5-10mm (1/4 to 1/2in thick). Season with salt and pepper.

Whisk together in a bowl 2 tbsp of the yoghurt, the juice of 1/2 lime, the curry powder and garlic. Dip and coat the escalopes in the mix, leaving to infuse while the salad is prepared.

Cut away the mango flesh from the stone, dividing each half into quarters before removing the skin. The mango, along with the apple and cucumber, can now be sliced or chopped.

Whisk the remaining yoghurt, lime juice and mint together, seasoning with salt and pepper.

Heat the cooking oil in a large frying pan. Once hot, fry the yoghurt-covered lamb escalopes for 3-5 minutes on each side, depending on their thickness, maintaining a pick centre. Remove from the heat and allow to rest.

Meanwhile, arrange the fruit, cucumber and salad leaves on the plates and drizzle over with the yoghurt and mint dressing. Arrange the escalopes next to the salad and serve.

Print   Email this   Comment