Gordon, in a flash: Tandoori lamb steaks with black lentils and charred broccoli
Curry paste is an amazing shortcut. Just mix this tandoori paste with yoghurt and smear it over the lamb to add intense flavour with minimal effort. You could also use it on lamb chops, or a butterflied leg if you have more time.
2 tbsp tandoori paste
3 tbsp natural yoghurt
2 x 225g lamb steaks
vegetable oil, for frying
250g packet of cooked beluga lentils
200g tenderstem broccoli
1 tbsp roughly chopped mint leaves
juice of 1 lime
1 tbsp flat-leaf parsley leaves
- Place a griddle pan or frying pan over a high heat.
- Put the tandoori paste and 1 tablespoon of the yoghurt into a large bowl and mix well. Add the lamb steaks and stir to coat the meat.
- When the griddle or frying pan is smoking hot, drizzle over a little oil and cook the lamb for 3 minutes.
- Warm the lentils according to the packet instructions.
- Flip the steaks and cook for a further 3 minutes.
- Transfer steaks to a plate, then put the broccoli into the empty pan and cook for 2-3 minutes, flipping regularly until tender.
- Fold the remaining yoghurt and the chopped mint through the lentils and divide between two plates (or spoon out side by side on to the plates if you prefer). Slice the lamb and place on top of the lentils. Pour any juices from the plate over the top, then squeeze over the lime juice.
- Scatter with the parsley leaves and serve with the broccoli, warm chapattis or naan bread.
CHEF’S TIP Start marinating the lamb the night before. It will penetrate more deeply and be extra delicious.