This meal is a weekly staple in our house as it’s quick and easy to prepare, and is full of flavour. It became our substitute for going to the Turkish kebab shop up the road as we wanted a healthy, fast budget-friendly option that we could make ourselves at home (you can literally make this in less than the time it would take to go up the road, order takeaways, wait for the food to be cooked/assembled, and drive back home again!).
- 400g lamb steaks
- Olive oil
- 1 tblspn cumin
- 1/2 tspn chilli powder (can be more or less, to taste)
- Pita bread (optional, to serve)
- Sauces to serve (we like barbecue sauce, aioli and tzatziki)
- Long grain rice (cooked as per packet instructions, to serve)
- Lettuce, torn
- Slivered almonds
- Handful dried apricots, cut into small pieces
This recipe serves two.
The lamb steaks should already come trimmed, however if there are any large bits of fat still attached, trim these off. Cut lamb into 3cm-sized chunks, sprinkling the cumin and chilli over both sides. Drizzle with a little olive oil.
Pan fry over high heat until browned on both sides (ideally the centre of the meat should still be a little pinkish once done). Remove from heat and allow to rest for a few minutes before serving.
Serve on top of a bed of 1/2 to 1 cup of rice. Drizzle sauce over the top – we use barbecue.
On the side, add the salad ingredients tossed together and drizzled with olive oil, warm wedges of pita bread, and dollops of tzatziki, aioli and hummus.
Image / NZ Real Health