A delightful meal with a creamy Korma sauce is best served with the cucumber salad and hot cooked rice.
Serves: 4
INGREDIENTS
750 grams boneless lamb leg steaks
12 x 20 cm wooden skewers, soaked in water for 15 minutes
Korma sauce
1 tablespoon vegetable oil
½ small onion, finely chopped
1 sachet Pataks Korma Paste
½ cup coconut cream
¼ cup water
3 tablespoons chunky peanut butter
1 teaspoon sesame oil
sea salt and freshly ground pepper
Cucumber salad
1 telegraph cucumber
Dressing
2 tablespoons vegetable oil
1 teaspoon sesame oil
2 tablespoons rice vinegar or white wine vinegar
1 tablespoon caster sugar
1 clove garlic, finely chopped
½ teaspoon dried chilli flakes
½ teaspoon sea salt
To serve
hot cooked basmati rice
METHOD
Sauce: Heat the oil in a saucepan and cook the onion with a pinch of salt until soft.
Add the korma paste and cook gently for 3 minutes. Add the remaining ingredients and simmer for 5 minutes, stirring occasionally. Cool.
Trim the lamb of any fat and sinew and place between two pieces of plastic wrap and pound until wafer thin.
Cut into long, 3 cm wide strips and thread onto the skewers. Season. Put a third of the sauce in a separate bowl and brush the skewers lightly with the sauce.
Heat a grill plate or large sauté pan with a little vegetable oil and when hot, cook the skewers for about 30 seconds each side. Do this in batches if needed.
Salad: Working around the core, peel the cucumber lengthways into long strips with a vegetable peeler. Lay the strips between kitchen towels to absorb excess moisture then place in a bowl.
Dressing: Put all the ingredients in a small saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 1 minute then tip into a bowl and chill.
Whisk the cold dressing to emulsify then pour over the cucumber and toss well.
To serve: Arrange the skewers on a platter with the cucumber salad and serve with hot cooked rice and the remaining korma sauce.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!