Mango Chutney Glazed Spiced Lamb Steaks
with Cumin Bulgur Wheat, Roasted Carrots and Parsnips
- Wheat
- Cereals containing gluten
- Milk
- Rye
- Barley
- Cereals containing gluten
- Kamut (wheat)
- Khorasan (wheat)
- Oats
- May contain traces of allergens
Our Mango Chutney Glazed Spiced Chicken Breast is sure to be a new family favourite. Tender chicken is flavoured with North Indian style spice mix and glazed with mango chutney. Paired with cumin-spiced bulgur wheat and roasted carrots and parsnips, this is a wholesome as well as healthy meal.
Ingredients
1 unit(s)
Parsnip
2 unit(s)
Carrot
1 sachet(s)
North Indian Style Spice Mix
2 unit(s)
Lamb Steaks
1 unit(s)
Echalion Shallot
2 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
1 sachet(s)
White Cumin Seeds
10 grams
Chicken Stock Paste
120 grams
Bulgur Wheat
(Contains: Wheat, Cereals containing gluten May be present: Rye, Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
40 grams
Mango Chutney
Not included in your delivery
240 milliliter(s)
Water for the Bulgur
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the lamb steaks from your fridge to allow them to come up to room temperature.
Trim the parsnip and carrots (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the parsnip and carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the shallot.
Peel and grate the garlic (or use a garlic press). Finely chop the parsley (stalks and all).
While the veg roast, heat a drizzle of oil in a saucepan on medium-high heat and add a knob of butter too (if you have some).
Add the shallot, cook until really soft, 6-8 mins. Stir regularly.
Add the garlic and cumin seeds to the shallot and fry until fragrant, 1 min.
Pour the water for the bulgur wheat (see pantry for amount) into the shallot pan, stir in the chicken stock paste and bring to the boil.
Stir the bulgur wheat into the shallot, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Once cooked, stir three quarters of the parsley into the bulgur wheat and season to taste with salt and pepper.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. TIP: Lamb steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.
Once hot, lay the steaks into the pan and fry until browned and medium-rare, 8-10 mins total. Turn every 2 mins. TIP: Cook each side for 1-2 min more if you like it more well done.
In the last couple mins, add the North Indian style spice mix and fry until fragrant, 1-2 mins more.
Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is safe to eat when browned on the outside.
Once the lamb is cooked, slice into 2cm thick slices.
Spoon the bulgur wheat into bowls and top with the carrots, parsnips and sliced lamb.
Drizzle over the yoghurt and mango chutney.
Sprinkle over the remaining parsley to finish.
