Choila Spicy Lamb Salad
4 people
5 minutes
8 minutes
Ingredients
- 3 tbsp English Mustard or rapeseed oil
- 1 tsp Fenugreek Seeds optional
- 0.5 tsp Ground Coriander
- 0.5 tsp Ground Cumin
- 1 tsp Ground Turmeric
- 1 tbsp Lemon Juice
- 1 small Red Onion chopped into small pieces
- 1 tsp Salt
- 0.5 handfull SuperValu Fresh Coriander chopped, to garnish
- 0.5 handfull SuperValu Fresh Mint chopped, to garnish
- 1 - SuperValu Green Chilli deseeded and finely chopped
- 600 g SuperValu Quality Irish Leg of Lamb (or shoulder), cut into steaks 5mm thick, ask your butcher to debone the meat
Method
- Heat a non-stick pan until it’s smoking hot, then add the slices of meat in one layer. Cover the pan and cook for 1 to 2 minutes on a low to medium heat. Turn the meat over and cook for a further 2 minutes, until the meat is cooked but still a little pink in the centre. Remove from the pan and cut into bite-sized pieces, then set aside in a medium-sized bowl.
- Add the oil to the pan and let it get hot, then fry the fenugreek seeds, if using, for 5 seconds in order to release the flavours, then add the onion, chilli, turmeric, salt, cumin and coriander. Stir and cook for 1 minute, then scrape the mixture into the bowl with the cooked lamb pieces.
- Mix thoroughly, add the lemon juice and mix again. Finish the dish with the chopped fresh coriander and mint. Serve warm or cold.
