15-Minute Masala-Spiced Lamb Rump Steak Salad with Bombay Aioli & Cashews

15-Minute Masala-Spiced Lamb Rump Steak Salad with Bombay Aioli & Cashews

Ready in 15 minutes • Serves 2
This dish most recently appeared in Fresh Start Choice (4 Nights For 2) on Sunday, September 29, 2024.
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Juicy lamb rump steak is cooked in a bespoke Indian spice blend and served with spiced rice, chickpeas and fresh salad. With a drizzle of Bombay aioli that brings the dish together perfectly, and with at least 40g of protein per serve, you're on to a winner for dinner.

Ingredients

Lamb

  • 1/2 tsp oil
  • 275g lamb rump steaks
  • 1/4 pack classic Indian spices

Rice

  • 1/2 can chickpeas, drained & rinsed
  • 1/2 pack precooked brown rice
  • 1/2 pack classic Indian spices
  • 1/2 tsp oil

Salad

  • 2 baby turnip, cut in half & thinly sliced
  • 1/2 capsicum, thinly sliced
  • 100g julienned carrot
  • 50g baby spinach
  • 1/2 Tbsp red wine vinegar

To Serve

  • 50g Bombay aioli
  • 1 pack chopped cashew nuts

Steps

  1. Heat oil in a frypan on medium-high heat. Pat lamb dry, rub with first measure of spices and a pinch of salt. Cook lamb for about 2-3 minutes each side for medium-rare, or until cooked to your liking. Rest, covered and thinly slice before serving.
  2. Drain and rinse chickpeas and toss in a microwavable bowl with rice, second measure of spices and oil. Microwave for 3 minutes, until hot. Season to taste with salt and set aside to serve.
  3. Cut baby turnip in half and thinly slice and thinly slice capsicum. Toss both in a bowl with all other salad ingredients and season to taste with salt and pepper.
  4. Plate rice and salad and top with slices of lamb. Drizzle over Bombay aioli and sprinkle with cashews.

Nutritional Information

Energy 2582 kj
617 kcal
Protein 40.7g
Carbohydrate 36.9g
Fat 32.7g