Ingredients
4 lamb steaks
½ teaspoon chopped fresh ginger
1 tablespoon sunflower oil
For the curried onion sauce:
3 large onions, finely chopped
30g butter
1 clove garlic, crushed
1 teaspoon mild curry powder
1/3 cup cream
For the minted couscous:
1½ cups boiling chicken stock
butter
¼ cup chopped mint
salt and milled black pepper
Method
1. To prepare the lamb:
2. Pat the lamb steaks dry.
3. Mix the ginger with the oil and brush over the steaks.
To make the curried onion sauce:
4. Heat the butter.
5. Add the chopped onions and garlic and cook very gently for about 20 minutes or until softened and pale golden.
6. Stir in the curry powder and cook for a few minutes, stirring all the time.
7. Pour in the cream and stir until it simmers.
8. Add seasoning to taste.
To make the minted couscous:
9. Pour the boiling stock over the couscous and stir in 25g butter and a little salt.
10. Leave for five minutes or until the liquid has been absorbed.
11. Fluff up with a fork and place in a shallow buttered baking dish.
12. Dot with butter.
13. Cover tightly and bake at 180ºC for 15 minutes, stirring once halfway.
14. Stir in the mint and check seasoning.
To grill the lamb:
15. Cook over charcoal or under a hot grill until rare.
16. Season and serve with the curried onion sauce and the minted couscous.
17. Garnish with sprigs of fresh mint.
Tip: You might want to use the mint sparingly. Start with less and add if needed. Mint can be very overwhelming.
