A delightful meal with a creamy Korma sauce is best served with the cucumber salad and hot cooked rice.
Serves: 4
INGREDIENTS
750 grams boneless lamb leg steaks
12 x 20 cm wooden skewers, soaked in water for 15 minutes
Korma sauce
1 tablespoon vegetable oil
½ small onion, finely chopped
1 sachet Pataks Korma Paste
½ cup coconut cream
¼ cup water
3 tablespoons chunky peanut butter
1 teaspoon sesame oil
sea salt and freshly ground pepper
Cucumber salad
1 telegraph cucumber
Dressing
2 tablespoons vegetable oil
1 teaspoon sesame oil
2 tablespoons rice vinegar or white wine vinegar
1 tablespoon caster sugar
1 clove garlic, finely chopped
½ teaspoon dried chilli flakes
½ teaspoon sea salt
To serve
hot cooked basmati rice
METHOD
Sauce: Heat the oil in a saucepan and cook the onion with a pinch of salt until soft.
Add the korma paste and cook gently for 3 minutes. Add the remaining ingredients and simmer for 5 minutes, stirring occasionally. Cool.
Trim the lamb of any fat and sinew and place between two pieces of plastic wrap and pound until wafer thin.
Cut into long, 3 cm wide strips and thread onto the skewers. Season. Put a third of the sauce in a separate bowl and brush the skewers lightly with the sauce.
Heat a grill plate or large sauté pan with a little vegetable oil and when hot, cook the skewers for about 30 seconds each side. Do this in batches if needed.
Salad: Working around the core, peel the cucumber lengthways into long strips with a vegetable peeler. Lay the strips between kitchen towels to absorb excess moisture then place in a bowl.
Dressing: Put all the ingredients in a small saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 1 minute then tip into a bowl and chill.
Whisk the cold dressing to emulsify then pour over the cucumber and toss well.
To serve: Arrange the skewers on a platter with the cucumber salad and serve with hot cooked rice and the remaining korma sauce.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.