Lamb steaks with an Indian chutney recipe

I find making small batches of chutney and jam is far more practical than having to set aside half a day to fill jar after jar. It also means that, because it isn’t a chore, I make them
more regularly.

Preparing just enough for a jar or two is fast and fun and means we can enjoy a different flavour each week. This spicy Indian chutney goes beautifully with tender lamb leg steaks.

Spicy Indian Chutney

• 4 tbsp rice bran oil
• 1 tbsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp ground coriander
• ¼ tsp ground chilli
• ½ tsp turmeric
• 2 tbsp caster sugar
• 1 tbsp apple cider vinegar
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, crushed
• 200g canned crushed tomatoes

In a small pot, heat the oil over a medium heat. Add the mustard seeds and fry until they begin to pop. Turn heat to low, add the remaining dry spices and cook for 1 minute until they release their aroma.

Add all the remaining ingredients and simmer until thick – about 20-30 minutes.

Lamb steaks

• 2 lamb leg steaks, bone out
• Olive oil
• 1 lemon, cut into quarters
• Salt
• Green salad, to serve

1. Heat a heavy-based frying pan or barbecue hotplate until hot. Rub steaks lightly with oil and place in a pan or on a barbecue. Cook until golden and blood appears on upper side, then turn and cook for 45 seconds. Cover with foil and a folded tea towel and set aside to rest for 5-10 minutes.
2. Meanwhile, place lemon pieces, flesh side down, in the pan or on the barbecue and cook until dark brown.
3. Serve steaks seasoned with salt, with chutney, grilled lemons and green salad.

Looking for more dinner ideas? Take a look at these lamb ribs with apple and mint salad recipe here.