Dial up the delish with this delicately spicy curry, served with tenderstem broccoli.

Serves: 4
Preparation time: 40mins plus standing
Cooking time: 30mins

 

INGREDIENTS 

  • 600g Scotch Lamb PGI leg steak, trimmed and chopped into 3cm cubes
  • A pinch sea salt
  • 400ml can reduced fat coconut milk
  • 3 tbsp Scottish rapeseed oil
  • Large onion, peeled and chopped
  • 2 garlic cloves, peeled and crushed
  • 390g can cooked green lentils in water, drained and rinsed
  • 25g fresh coriander, washed
  • 350g tenderstem broccoli, trimmed and cut into even-sized pieces
  • Spice mix

To make your own fragrant spice mix to enhance the flavour of Scotch Lamb, blend 1 tsp ground turmeric with the ground seeds from 4 cardamom pods, a pinch of ground cloves, 1/4 tsp ground black pepper and 1tsp ground cinnamon. Or, if you prefer, use your favourite mild curry powder.

 

METHOD
In a large bowl mix the lamb with 1 tsp spice mix, a little salt and 2 tbsp coconut milk. Leave to stand for 10 minutes.                                                                      

  • If time permits, let the lamb marinate for 2 to 3 hours ahead of cooking - cover and keep in the fridge.                                                                         
  • Heat 1 tbsp oil in a saucepan and gently fry the onion, garlic and a further 1 tsp spice, stirring for 5 minutes. Reduce the heat, cover with a lid and cook gently for 15 minutes until soft.    
  • Pour in the remaining coconut milk and stir in the lentils. Bring to the boil, then simmer gently for 10 minutes.                                                                      
  • Chop all but a few sprigs of coriander and stir into the sauce. Season lightly. Turn off the heat, cover and keep warm.                                                            
  • Preheat the grill to a medium/hot setting. Thread the lamb onto the skewers and place on the grill rack. Brush with half the remaining oil. Cook for 10-12 minutes, turning occasionally, until cooked through.                                                              
  • While the lamb is cooking, heat the remaining oil in a frying pan or wok until hot and stir fry the broccoli for about 3 minutes until starting to wilt and brown slightly. Remove from the heat, sprinkle with the remaining spice mix and a little salt, cover tightly and leave to stand for 5 minutes to cook in its own steam.                                           
  • To serve, remove the lamb from the skewers and serve with the broccoli and coconut curry sauce. Sprinkle over the remaining coriander and a few chilli flakes, if you like it spicier, served with fresh lemon wedges.      

NUTRITIONAL CLAIMS

  • 2 of your 5 a day
  • High in protein – 35g per serving
  • Low in salt – 0.46g per serving
  • ​High in Vitamin B12

 

For more recipe ideas, go to www.makeitscotch.com