“I invented this dish a few years ago when I was on the way to the bin to dispose of an old gingerbread house that my daughter had made,” says food writer Nisha Katona.

“It was in late January and I was preparing a dramatic lamb raan, with a hearty punch of warming spice. In a moment of inspiration, I tipped the gingerbread house, icing and all, into the marinade for the lamb and blitzed it all up to a biscuity, soul-warming slather, which was then rubbed all over the lamb leg before roasting. The roasted outcome was fragrant, warming and delicious. This pared-down version is a 30-minute way of recreating that brown sugar-spiced hit of happiness.”

Gingerbread lamb steaks from 30 Minute Mowgli by Nisha Katona (Yuki Sugiura/PA)
Gingerbread lamb steaks from 30 Minute Mowgli by Nisha Katona (Yuki Sugiura/PA)


Gingerbread lamb steaks from 30 Minute Mowgli by Nisha Katona (Yuki Sugiura/PA)
Print Recipe
Nutrition Facts
Nisha Katona’s gingerbread lamb steaks
Amount Per Serving
Calories 687 Calories from Fat 486
% Daily Value*
Fat 54g83%
Saturated Fat 24g150%
Polyunsaturated Fat 4g
Monounsaturated Fat 22g
Cholesterol 148mg49%
Sodium 1893mg82%
Potassium 527mg15%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 6g7%
Protein 34g68%
Vitamin A 2IU0%
Vitamin C 3mg4%
Calcium 61mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Nisha Katona’s gingerbread lamb steaks

A great way to put ginger biscuits to excellent use.
Prep Time25 minutes
Cook Time5 minutes
Course: Main Course
Cuisine: British
Servings: 4 people
Calories: 687kcal
Author: Nisha Katona


  • grill/broiler
  • large non-stick frying pan/skillet
  • Food processor


  • 4 tbsp vegetable oil
  • 1 onion roughly chopped
  • 3 garlic cloves crushed
  • 1 thumb-sized piece fresh ginger peeled and grated
  • 4 x 200g lamb rump steaks
  • 1 tbsp garam masala
  • 1 tbsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tbsp salt
  • 1 tbsp sugar
  • 4 ginger biscuits


  • Preheat the grill/broiler to high and line a grill pan with foil.
  • Heat three tablespoons of the oil in a large non-stick frying pan/skillet over a medium heat, then add the onion, garlic and ginger and cook, stirring occasionally, for six to eight minutes, until the onions are soft and golden.
  • Meanwhile, heat the remaining tablespoon of oil in a separate frying pan over a medium heat. Add the lamb steaks and cook for two to three minutes on each side, until browned. Transfer the lamb steaks to the rack of a grill pan while you prepare the topping.
  • Add the garam masala, ground coriander, ground cinnamon, salt and sugar to the pan with the onions and cook, stirring continuously, for one minute. Tip the spiced onions into the bowl of a food processor and crumble in the ginger biscuits. Process the biscuit and onion mixture to a thick, smooth paste, then divide the mixture between the lamb steaks and spread out in an even layer.
  • Grill/broil the steaks for four to five minutes, until the lamb is bubbling and the paste has formed a golden crust. Serve hot.


Calories: 687kcal | Carbohydrates: 13g | Protein: 34g | Fat: 54g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 148mg | Sodium: 1893mg | Potassium: 527mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 4mg

30 Minute Mowgli by Nisha Katona is published by Nourish Books. Photography Yuki Sugiura.

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