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Indian-spiced lamb with pumpkin and zucchini couscous
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Prep Time:
35 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Succulent lamb chops with pearl couscous, pumpkin, and zucchini salad, served with warm pita bread and zesty lemon wedges.
Ingredients:
  • 500g pkt Diced Butternut Pumpkin
  • 1 zucchini, coarsely chopped
  • 1 red onion, cut into thin wedges
  • 18.20 gm olive oil
  • 70g yoghurt
  • 28.00 gm korma curry paste
  • 4 Lamb Forequarter Chops
  • 200g couscous
  • 125.00 ml coriander leaves
  • Greek-style yoghurt, extra, to serve
  • Coriander leaves, extra, to serve
  • 4 pita breads
  • Lemon wedges, to serve
Instructions:
  • Preheat the oven to 180C. Line a baking tray with baking paper. Arrange pumpkin, zucchini, and onion on the tray. Drizzle with 2 teaspoons of olive oil, season with salt and pepper. Bake for 25-30 minutes until golden and tender.
  • In a shallow glass or ceramic dish, mix together the yogurt and curry paste. Add the lamb and evenly coat it with the mixture. Let it sit for 15 minutes to enhance the flavors.
  • Boil couscous in a pot of salted water until tender, about 5-6 minutes. Refresh with cold water and drain.
  • Preheat a greased barbecue grill or chargrill over medium-high heat. Grill the lamb for 3 minutes on each side or until it reaches your desired level of doneness. Transfer the lamb to a plate, cover with foil, and let it rest for 5 minutes before serving.
  • In a large bowl, mix together the couscous, pumpkin mixture, coriander, and remaining oil. Season to taste.
  • Serve the couscous mixture on individual plates. Add a spoonful of extra yoghurt on top of the lamb. Garnish with more coriander and a side of bread and lemon wedges.

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