Curried Lamb Steaks
Succulent, flavorful, and deeply aromatic, these Curried Lamb Steaks are a show-stopper dish that combines tender cuts of lamb with a boldly spiced yogurt marinade. Infused with vibrant notes of garlic, ginger, cumin, turmeric, and garam masala, the lamb is marinated to perfection, ensuring every bite is bursting with rich Indian-inspired flavors. Perfectly seared to your preferred doneness, these steaks are elevated with a zesty finish of fresh cilantro. Ready in just 15 minutes of prep time, this recipe is ideal for both weeknight dinners and special occasions. Pair it with fluffy basmati rice, warm naan bread, or roasted vegetables for a complete, restaurant-quality meal right at home. Whether you're a fan of global cuisine or simply looking to transform lamb into a fragrant masterpiece, this dish is sure to impress.
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Recipe Information
Ingredients
- 4 pieces Lamb steaks
- 150 grams Greek yogurt
- 3 pieces Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 1 teaspoon Garam masala
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 2 tablespoons Fresh cilantro, chopped
Instructions
In a large bowl, combine the Greek yogurt, minced garlic, grated ginger, ground cumin, ground coriander, turmeric powder, paprika, garam masala, lemon juice, salt, and black pepper to create a marinade.
Add the lamb steaks to the bowl, ensuring they are fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
Remove the lamb steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature.
Heat the olive oil in a large skillet or grill pan over medium-high heat.
Cook the lamb steaks for 4-5 minutes on each side for medium-rare, or adjust the cooking time based on your preferred level of doneness. Use a meat thermometer to check the internal temperature: 135°F (57°C) for medium-rare, 145°F (63°C) for medium, etc.
Once cooked, transfer the lamb steaks to a plate and cover with foil. Let them rest for 5 minutes to retain their juices.
Garnish the rested lamb steaks with freshly chopped cilantro before serving.
Serve your curried lamb steaks with basmati rice, naan bread, or a side of roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 2711 mg | 118% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.3 g | ||
| Protein | 112.6 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1558 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
