Raan Lamb Steaks with Biryani Style Rice

Serves 2

Syn Free on Extra easy

2 lamb steaks, all visible fat removed

For the marinade

1 small onion, chopped

3-4 garlic cloves

knob of root ginger, chopped

1 red chilli, deseeded and chopped

1 tub fat free natural yogurt

1 tbsp ground coriander

1 tbsp ground cumin

½ tsp ground turmeric

¼ tsp paprika

For the Rice

150g Basmati rice

2 tsp bouillon powder or stock cube

6 shallots, thinly sliced

¼ tsp ground turmeric

5 cardamom pods

5 whole cloves

1 carrot, grated

1 courgette, grated

Liquidise all the marinade ingredients until a smooth paste, and cover the lamb steaks completely. Leave for at least two hours, preferably overnight.

Preheat the oven to 230°C . Remove the lamb steaks from the marinade, reserving the marinade. Bake in the oven for 20 minutes, then turn, cover with the reserved marinade and bake for another 20 minutes until nicely browned and cooked through.

Heat a frying pan with some Fry Light and sauté the shallots on a very high heat, stirring constantly, until browned. Keep aside. Cook the rice in the bouillon powder or stock cube with the turmeric, cardamom and cloves, adding the grated carrot and courgette for the last few minutes. Stir in the shallots, place the rice on two plates and top with the lamb steaks.

I served with some spiced cauliflower, to ensure that I got plenty of superfree in.