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Ingredients
- cumin seeds 2 tsp
- coriander seeds 1 tsp
- garlic 1 clove, finely chopped
- olive oil
- lamb leg steaks 4
- chopped tomatoes 400g tin
- coriander a small handful, chopped
- brown basmati rice cooked to serve
Method
-
Step 1
Gently crush the cumin and coriander seeds in a pestle and mortar. Fry the crushed spices and garlic in 1 tbsp oil for a minute or 2 then add the lamb and brown on both sides.
-
Step 2
Add the tomatoes and simmer gently for 8-10 minutes. Stir the coriander through the tomato sauce and serve with brown basmati rice.
Nutritional Information
- Kcals 383
- Fat 25.3g
- Saturates 9.9g
- Carbs 7.3g
- Protein 32.1g
