Ingredients

Method

• 500 g free-range lamb steaks
• Woolworths double-thick yoghurt, for serving
For the yoghurt marinade, mix:
• 1 T olive oil
• 1 x 70 g punnet Woolworths crushed garlic, ginger, chilli and turmeric
• 2 t cumin seeds, lightly toasted and crushed
• 2 t coriander seeds, lightly toasted and crushed
• 4 sprigs curry leaves,
• 1 cup Woolworths double-thick yoghurt
• Sea salt and freshly ground black pepper, to taste
For the mint pesto:
• 30 g mint
• 30 g coriander
• 1⁄2 green chilli
• 2 T lemon juice
• 1 t brown sugar
• 50 g cashew nuts, lightly toasted
• 3 T olive oil

Method

Ingredients

Marinate the lamb for 4 hours.

To make the mint pesto, blend all the ingredients to form a thick paste. Add a little water if necessary. Season with salt.

Heat a griddle pan over a high heat until smoking. Sear the lamb steaks (reserve the marinade) until charred. Finish off in an oven preheated to 180°C, or until cooked through.

Pour the marinade into a saucepan and heat through. Pour over the lamb steaks and serve with the mint pesto and yoghurt.

Cook's note: Chef Gaggan Anand – whose restaurant Gaggan in Bangkok has been crowned best in Asia for three years since 2015 – calls yoghurt the Indian mother sauce.

Discover more steak recipes here.