Seared Lamb Steak on West African Style Spiced Rice

Meanwhile, halve, peel and thinly slice the shallot. 

Pop half the shallot into a small bowl and add the red wine vinegar and sugar for the pickle (see pantry for amount). 

Add a pinch of salt, mix and set aside to pickle. 

Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the remaining shallot and pepper chunks to the pan and cook until softened, 6-8 minutes. Stir occasionally to prevent burning. 

Once softened, add the West African style paste, tomato puree, chicken stock paste and the water for sauce (see pantry for amount) to the pan. Simmer until thickened, 2-3 mins.

Once cooked, fluff up the rice with a fork and stir in the sauce until combined.

Taste and add salt and pepper if you feel it needs it. Cover with a lid and set aside.

Next, wash the frying pan to fry the lamb.

Return your frying pan to a high heat and add a drizzle of oil. Season the lamb steaks with salt and pepper. 

Once hot, add the steaks to the pan and fry until browned and medium-rare, 8-10 mins. Turn every 2 mins. TIP: Cook each side for 1-2 min more if you like it more well done.

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 steak is safe to eat when browned on the outside.