Choila Spicy Lamb Salad

Choila Spicy Lamb Salad Choila Spicy Lamb Salad
4 people 5 minutes 8 minutes


  • 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


  1. 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. 
  2. 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. 
  3. Mix thoroughly, add the lemon juice and mix again. Finish the dish with the chopped fresh coriander and mint. Serve warm or cold.
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