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Lamb cutlets with eggplant relish & pearl couscous
Lamb cutlets with eggplant relish & pearl couscous
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Tasty Moroccan seasoning perfect for lamb.
Ingredients:
  • 12 lamb cutlets
  • Cooked pearl couscous, to serve
  • light olive oil, to deep-fry
  • 400g eggplant, sliced crossways
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tsp Moroccan seasoning
  • 250ml (1 cup) tomato pasta sauce
  • 40.00 ml apple cider vinegar
  • 32.00 gm brown sugar
  • Lemon wedges, to serve
  • Small parsley leaves, to serve
Instructions:
  • Heat a generous amount of oil in a frying pan until it reaches a depth of 2cm. Cook eggplant in batches on high heat for 2 minutes per side until golden brown. Then, transfer to a plate lined with paper towels to absorb excess oil.
  • In a pan, leave only 1 tablespoon of oil. Saute the onion over medium-high heat until golden, about 5 minutes. Add garlic and cook until aromatic, about 1 minute. Stir in Moroccan seasoning. Pour in tomato sauce, vinegar, and sugar. Reduce heat and simmer until thickened, about 10 minutes. Fold in the eggplant and let it cool to room temperature.
  • Heat up a chargrill or frying pan over medium heat. Season the lamb and cook for 3 minutes on each side for a medium cook or to your desired doneness. Serve the lamb with couscous, eggplant relish, and lemon wedges, topped with parsley leaves.

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