Curried Lamb Rump Steaks with Tikka Roasted Pumpkin & Cauliflower

Curried Lamb Rump Steaks with Tikka Roasted Pumpkin & Cauliflower

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, February 16, 2020.
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Ingredients

VEGGIES

  • 1 pack pumpkin wedges
  • 1/4 cauliflower, cut into small florets
  • 1 pack tikka masala paste
  • 1/2 pack baby spinach

LAMB

  • 1 pack lean lamb rump steaks
  • 1 pack curried lamb spices

CUCUMBER YOGHURT

  • 1/2 Lebanese cucumber, halved & thinly sliced
  • 1/4 cup yoghurt

TO SERVE

  • 1/2 bunch mint, leaves picked

Steps

  1. Preheat oven to 220°C. Preheat BBQ to mediumhigh (if using).
  2. Prep & cook veggies. Toss pumpkin, cauliflower and tikka masala paste on a lined oven tray with 1/2 tsp oil and a pinch of salt. Roast for 25-30 minutes, until tender and golden.
  3. Prep & cook lamb. Pat lamb dry, season with salt and coat in curried lamb spices. Heat 1/2 tsp oil in a fry-pan on medium-high heat. Cook lamb for about 4 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest, covered, before slicing thinly. Alternatively, do this on the BBQ.
  4. Prep cucumber yoghurt. In a bowl, combine cucumber and yoghurt with a pinch of salt. Season to taste with pepper.
  5. Finish veggies. Toss spinach through pumpkin and cauliflower and season to taste.
  6. Serve veggies topped with lamb, cucumber yoghurt and mint.

Nutritional Information

Energy 1321 kj
316 kcal
Protein 36.3g
Carbohydrate 14.0g
Fat 11.6g