CURRY LAMB STEAKS WITH PICKLED CUCUMBER SALAD

Serves 4, Prep 20 mins, plus overnight, Cook 8 mins

WHAT YOU NEED

1 tbsp mild curry powder

1 tsp ginger paste

2 cloves garlic, crushed

2 tbsp mango chutney

2 tbsp olive oil

1½ tsp ground cumin

8 x 200g lamb leg steaks

2/3 cup Greek yoghurt

1 tbsp finely chopped fresh mint

Fresh mint sprigs, to garnish

PICKLED CUCUMBER SALAD 2 tbsp caster sugar

2 tbsp warm water

2 tbsp white vinegar

2 medium Lebanese cucumbers, thinly sliced

1 small red onion, halved, thinly sliced 1Place curry powder, ginger paste, garlic, chutney, oil and 1 tsp cumin in a bowl. Season and mix well. Add lamb. Turn to coat. Transfer to a medium snap-lock bag. 2Heat Seal. Refrigerate overnight. a lightly oiled barbecue grill plate over a medium to high heat. Add lamb. Cook for about 3–4 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with 3Meanwhile, foil, for 5 minutes. make cucumber salad. Dissolve sugar in water in a medium bowl. Add vinegar, cucumber 4Place and onion and stir. remaining cumin, yoghurt and mint in a small 5Serve bowl. Mix well. lamb with cucumber salad and minted yoghurt. Garnish with mint sprigs.