Lamb steak is a treat for us. It’s something that feels a little special because we don’t eat it often and leaves us feeling lie we have indulged. Steak is something we normally associate with restaurants, but it is so simple to do at home too. And it’s a great date night meal!

I’ve never really had lamb steak when growing up. I think its because we weren’t used to eating lamb that was still a little pink in the middle. We either ate lamb shoulder that was tender and slow cooked in a curry or lamb chops charred and cooked through on the barbecue.

But many years ago I remember my Uncle taking us to a lovely hotel and restaurant and I naively ordered the lamb, not knowing that it would arrive pink. I was pleasantly surprised as the lamb was so soft and almost melted in your mouth and this sparked a new journey for me. Whilst I wouldn’t be able to eat it rare, as that’s a little too pink for my liking, I was intrigued to experiment with lamb steak over the years.

On this occasion, I made masala lamb steaks and they were absolutely delicious. Spicy, charred and tender. Here’s how I made mine. I marinaded two steaks (300g) in a basic masala:

• 1 tbsp oil (I used rapeseed)
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp turmeric
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp chilli powder
• 2 tsps lemon juice
• 1 tbsp chopped fresh coriander
• salt and pepper to taste

Mix all of the ingredients and marinate the lamb for two hours or overnight if possible.

If you saw my post last week, you may have seen that I had some fresh okra to use up. I love okra but my husband is not a huge fan. So I thought what best way to get him to eat these than to use Dishoom’s Okra Fries recipe. He demolished them, funny that.

The recipe link is above and it couldn’t be simpler. I cut the okra, coated them in garlic, ginger and chilli, then tossed them in flour before frying for 4-5 minutes until golden and crisp. Sprinkled with some chaat masala, they were so moreish I wish I bought more okra. A must try!

Once these were fried, I resisted eating them all before the lamb was cooked. For the lamb, I simply heated a large frying pan with a couple tablespoons of oil and placed the lamb in for about 2-3 minutes on each side. I was careful not to overcook it as I didn’t want it to become tough and chewy. The outside was lovely and charred and the middle was still tender and soft.

I let it rest for a few minutes then sliced it up, served alongside my okra fries and Dishoom’s mint and coriander chutney. Heavenly!

This really did feel like a special meal to enjoy at the weekend or special occasion. Let me know if you give it a try. I’m sure you will love it. Thanks for reading and hope you are enjoying this sunshine we are having!

My name is Bhavisha Surti and I am a food photographer and stylist based in Milton Keynes. Please subscribe to my blog below and check out my website to see more of my work at www.jbimagery.co.uk. Thank you!