Madras-Style Leg Steaks with Red Onions,Coriander and Braised Fennel
Spicy supper for two of madras coated lamb leg or rump steaks served with a contrasting braised fennel accompaniment.
- 2 lean boneless lamb leg or rump steaks, fat removed
- 2 tablespoons Madras curry paste
- 1 medium red onion, peeled and finely chopped
- 2 tablespoons cold water
- 1 tablespoon freshly chopped coriander
For the Braised Fennel:
- 1-2 large fennel bulbs, trimmed and cut into quarters
- 300ml good, hot vegetable or chicken stock
- 50g unsalted butter, cubed
- 1 teaspoon whole cumin seeds
- To prepare the braised fennel; place the quarters into a shallow pan and add the stock, butter, cumin seeds and seasoning. Bring to the boil, reduce the heat, cover with foil and simmer for 30-35 minutes, turning occasionally until most of the cooking liquor had dissolved.
- Place the steaks on a shallow plate, season and coat on both sides with the curry paste.
- Heat the oil in a large non-stick frying pan and cook the steaks for 6-8 minutes on each side. Transfer to a warm plate and keep warm.
- Add the onions to the frying pan with the water and cook for 3-4 minutes until soft and caramelised.
- Remove from the heat and stir through the coriander and any meat juices from the lamb plate.
- To serve, spoon the onion and coriander mixture over each steak and serve with mini roast potatoes and the braised fennel.