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Steak Indian Style with Mango Dessert Meal Recipe

Make Jamie's Indian-style steak with accompaniments and mango dessert in just 30 minutes

Serves 4


For the steaks

  • Quarter of a 283g jar of Patak’s jalfrezi paste
  • Half a lemon
  • 3 x 300g best-quality rump steaks
  • Few sprigs of fresh coriander

For the yoghurt dip

  • 250g natural yoghurt
  • Few sprigs of fresh mint
  • ½ a lemon

For the naan breads

  • 2 naan breads

For the paneer and spinach salad

  • 200g prewashed baby spinach
  • Small bunch of fresh coriander
  • 1 packet of alfalfa sprouts
  • 1 punnet of cress
  • 1 large carrot
  • 200g paneer cheese
  • 3 tbsp sesame seeds
  • 1 lemon

For the curry sauce

  • Quarter of a 283g jar of Patak’s jalfrezi paste
  • Half a 400ml tin of coconut milk

For the seasonings

  • Olive oil
  • Extra virgin olive oil
  • Sea salt and black pepper

For the mango dessert

  • 2 ripe mangoes
  • 1 heaped tsp icing sugar
  • Few sprigs of fresh mint
  • 1 lime


To start: Get all your ingredients and equipment ready. Put a griddle pan on a high heat. Turn the oven on to 180°C/375°F/gas 4.

Steaks: Dollop ¼ of the jar of jalfrezi paste into a large flat bowl and mix in the juice of ½ a lemon, a few good lugs of olive oil and a good pinch of salt & pepper. Put the steaks on top, rub this marinade all over them, then set aside and wash your hands.

Yoghurt dip: Spoon the yoghurt into a dish. Finely slice the leafy tops of the sprigs of mint, then add to the yoghurt with a drizzle of extra virgin olive oil, the juice of ½ a lemon and a good pinch of salt. Take to the table and stir just before serving.

Paneer and spinach salad: Tip the spinach on to a platter. Tear and scatter over most of the coriander leaves, top with the alfalfa sprouts and snip over the cress. Use a speed-peeler to peel the carrot into ribbons on top.

Naan breads: Scrunch up a large piece of greaseproof paper under the tap, then flatten out and drizzle with olive oil. Wrap the naans in the paper and pop into the oven to warm through.

Steaks: Use tongs to transfer the steaks to the screaming hot griddle pan. Cook for about 6 minutes in total, turning every minute, for medium-rare steaks, around 8 minutes in total for medium and about 10 minutes for well done. You know how you like your meat, so use your instincts and move it to a board once cooked to your liking. Put a small frying pan on a medium heat.

Curry sauce: Put a small saucepan on a medium heat. Add ¼ of the jar of jalfrezi paste, pour in ½ the tin of coconut milk, mix well, then leave to bubble and thicken.

Paneer and spinach salad: Chop the paneer into bite-sized pieces and add to the hot frying pan with a splash of olive oil. Check on your steaks.

Once the sauce has boiled down to a nice consistency, turn the heat underneath down to low, or turn off. Check your steaks again.

Paneer and spinach salad: Turn the paneer over – it should be nicely golden underneath. Add a good pinch of salt and 3 tablespoons of sesame seeds. Turn the heat down if it looks like it’s cooking too fast.

Mango dessert: Slice both mangoes down either side of the stone. Take each half and score a crisscross pattern about 2cm down through the flesh, stopping at the skin. Turn the skin inside out so the mango pieces pop up. Trim the skin off the middle bit where the stone is, then either chop chunks of flesh off or eat them as a treat! Arrange the mango hedgehogs on a board and sieve 1 heaped teaspoon of icing sugar all over, then finely chop a few mint leaves and sprinkle over. Slice the lime into wedges for serving. Take to the table.

Steaks: If you haven’t already done so, move the steaks to a board to rest and drizzle over a little extra virgin olive oil.

Paneer and spinach salad: Arrange the paneer around the edge of the salad and cut the lemon into wedges for squeezing over. Take to the table.

To serve: Slice up the meat at an angle, toss in the resting juices and oil from the board and scatter over the coriander leaves. Tip the warm curry sauce into a bowl and take to the table with the stack of warm naan breads and the sliced steak.

_Recipe taken from Jamie's 30 Minute Meals by Jamie Oliver © Jamie Oliver 2010. All rights reserved

Images © David Loftus_

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