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Recipe by olive magazine

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1. Gently crush the cumin and coriander seeds in a pestle and mortar. Fry the crushed spices and garlic in 1 tbsp oil for a minute or 2 then add the lamb and brown on both sides.
2. Add the tomatoes and simmer gently for 8-10 minutes. Stir the coriander through the tomato sauce and serve with brown basmati rice.

383 kcalories, protein 31.1g, carbohydrate 7.3g, fat 25.3 g, saturated fat 9.9g, fibre 2.1g, salt 0.65 g

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• Adas

  07 November 2007

  Adas rated this recipe

  

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• jac's cafe

  23 January 2008

  jac's cafe rated and commented on this recipe

  

  Throught this was quite bland next time will spice it up with a few chilli flakes.

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• jessica

  31 January 2008

  jessica rated and commented on this recipe

  

  This is yummy and has a nice light taste.

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• tweedletwo

  24 February 2008

  tweedletwo rated and commented on this recipe

  

  Nice if a little too tomatoey.

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• Sarah

  21 October 2008

  Sarah rated and commented on this recipe

  

  Added the chilli flakes suggested to give a bit more flavour. Husband liked it and it is quite healthy so will make again

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• ronnie

  28 September 2009

  ronnie rated and commented on this recipe

  

  very easy and tasty dish,we added chick peas and chilli flakes

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• samjlynch

  21 October 2009

  samjlynch rated and commented on this recipe

  

  Yummy. Added some extra chilli flakes, and next time will grind the seeds down a bit further when I make it ... Overall nice subtle flavours, very tasty.

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• ams

  12 November 2009

  ams rated and commented on this recipe

  

  was really nice! and I added some chill flakes and lemon.

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Ingredients

• 2 tsp cumin seeds
• 1 tsp coriander seeds
• 1 garlic clove , finely chopped
• olive oil
• 4 lamb leg steaks
• 400g tin chopped tomatoes
• a small handful coriander , chopped
• brown basmati rice , cooked to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 2 tsp cumin seeds
• 1 tsp coriander seeds
• 1 garlic clove , finely chopped
• olive oil
• 4 lamb leg steaks
• 400g tin chopped tomatoes
• a small handful coriander , chopped
• brown basmati rice , cooked to serve

383 kcalories, protein 31.1g, carbohydrate 7.3g, fat 25.3 g, saturated fat 9.9g, fibre 2.1g, salt 0.65 g

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