Coriander Crusted Lamb Steaks With Aubergines & Raita
|Olive oil||2 Tablespoon|
|Black mustard seeds||1 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Aubergines||2 , cubed|
|Red onions||2 , cut into wedges|
|Black olives||20 , stoned|
|Boneless lean lamb steaks||4|
|Ground coriander||1 Tablespoon|
|Ground black pepper||To Taste|
|Greek yogurt||250 Gram|
|Cucumber||1 , finely chopped|
|Chopped fresh parsley||2 Tablespoon|
|Chopped fresh mint||2 Tablespoon|
Heat half the oil in a heavy-based, non-stick frying pan.
Add the mustard seeds, garlic, aubergines, and onions, and fry gently for 5-6 minutes, until the aubergines are cooked.
Remove from the heat, stir in the olives, and keep warm.
Brush the lamb steaks with the remaining oil, rub in the coriander, and season well.
Heat a griddle pan or heavy frying pan until hot.
Put the lamb steaks in the pan and cook over a high heat for 4-5 minutes on each side.
While the lamb steaks are cooking, mix together all the ingredients for the raita.