Recipe of the week: Easy fragrant Scotch Lamb PGI curry
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Dial up the delish with this delicately spicy curry, served with tenderstem broccoli.
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
To make your own fragrant spice mix to enhance the flavour of Scotch Lamb, blend one teaspoon of ground turmeric with the ground seeds from four cardamom pods, a pinch of ground cloves, quarter teaspoon of ground black pepper and one teaspoon of ground cinnamon. Or, if you prefer, use your favourite mild curry powder.
In a large bowl mix the lamb with one teaspoon of spice mix, a little salt and two tablespoons of coconut milk. Leave to stand for 10 minutes. If time permits, let the lamb marinate for two to three hours ahead of cooking – cover and keep in the fridge.
Heat one tablespoon of oil in a saucepan and gently fry the onion, garlic and a further one teaspoon of spice, stirring for five 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 skewers and place on the grill rack. Brush with half the remaining oil. Cook for 10 to 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 three 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 five 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.
To find more recipes using Scotch Beef, Scotch Lamb and Specially Selected Pork, go to www.makeitscotch.com