Curried Lamb Leg Steak with Dhal & Cauliflower Almond Crumble

Steps

1. Before you start. Preheat oven to 220°C (or 200°C fan bake).
2. Prep & cook dhal. Prep onion, garlic, ginger and carrot. Heat oil in a medium pot on medium-high heat. Add onion, garlic, ginger and carrot to pot and cook for 2-3 minutes, until soft. Add turmeric dhal spices and cook for about 30 seconds, until fragrant.
3. Add a pinch of salt and remaining dhal ingredients and bring to a simmer. Reduce heat to medium and simmer for about 15 minutes, until thick and lentils are tender. Season with salt and pepper and keep warm. If dhal gets too dry, add a splash of water.
4. Cook cauliflower crumble. Toss cauli pearls and first measure of Indian blend on a lined oven tray and season with salt and pepper. Roast in oven for 10 minutes. After 10 minutes, remove from oven and add almonds to tray. Return to oven to cook for a further 5-10 minutes, until cauliflower is tender and almonds are golden.
5. Prep & cook lamb. Pat lamb dry, season with salt and coat in second measure of Indian blend. Heat oil in a medium fry-pan on high heat. Cook lamb for 3-4 minutes each side (depending on thickness) for medium, or until cooked to your liking. Rest, covered before slicing thinly.
6. Prep raita. Prep cucumber and squeeze out excess liquid with your hands. Prep mint, and add to a bowl with cucumber, yoghurt and a pinch of salt. Stir together.
7. Serve. Dhal and cauliflower crumble topped with lamb and raita.