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Fragrant lamb with fruit and nut couscous
Fragrant lamb with fruit and nut couscous
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Elevate your dinner with this chic Middle Eastern lamb and couscous roast.
Ingredients:
  • 3cm piece ginger
  • 2 cloves garlic
  • 2 long green chillies
  • 140g (1/2 cup) Greek Style Yoghurt
  • 1/2 tsp ground cardamom
  • 5.00 gm ground cumin
  • 2 tsp ground coriander
  • 2 tsp ground turmeric
  • 80ml (1/3 cup) olive oil
  • 2x 275g lamb backstraps
  • 1/2 bunch fresh coriander, plus extra leaves, to serve
  • 1.13 gm white sugar
  • 1/2 lime
  • 300g (1 1/2 cups) couscous
  • 100g (2/3 cup) dried apricots
  • 45g (1/3 cup) pistachios
Instructions:
  • Peel the ginger and garlic, then roughly chop them along with the chilies. Blend them with yogurt, cardamom, half of the ground cumin, and half of the ground coriander in a food processor until smooth. Transfer half of the mixture to a bowl, then mix in 1 teaspoon turmeric and 1 tablespoon of oil. Coat the lamb with the mixture.
  • Prepare the dressing by removing large coriander stalks and keeping the leaves and small stems. Mix them with the remaining yogurt mixture. Add sugar, 1/4 teaspoon salt, lime juice, and blend until smooth. Set aside.
  • In a frying pan over medium heat, warm 2 tablespoons of oil. Add couscous, remaining spices, and 1 teaspoon salt. Stir and cook for 3 minutes until lightly toasted. Remove from heat. Halve apricots with scissors and add to the pan. Be cautious as mixture may splatter. Carefully stir in 310ml (1 1/4 cups) boiling water. Cover with a lid or foil and let it stand for 10 minutes until water is absorbed.
  • Heat a frying pan over medium-high heat. Add the remaining 1 tablespoon of oil and cook the lamb for 4 minutes on each side for a medium doneness or to your desired level of doneness. Transfer the lamb to a plate and let it rest for 5 minutes before serving.
  • Chop pistachios, sprinkle over couscous, and fluff with a fork. Divide into bowls. Slice lamb and place on top. Drizzle with coriander dressing before serving.

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