Moroccan Lamb with Couscous

Name: Moroccan Lamb with Couscous
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 lamb fillets (200 g); 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp cinnamon; 1 tsp paprika; 0.5 tsp ground ginger; 0.25 tsp harissa; 100 ml yogurt; 2 cup water; 2 tsp vegetable stock powder; 2 tbsp hot mango chutney; 1 sachet quick-cooking couscous (100 g); 0.5 red pepper; 0.5 yellow pepper; 1 tbsp lemon juice; 3 tbsp red currants; 2 tbsp fresh coriander; 100 ml yogurt; 1 tbsp fresh coriander

Lamb, sachet couscous and coriander come together in this dish, fragrant with cumin and cinnamon and grilled. Finish with yogurt.

35 min · Serves 2 · Medium

Method

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Time: Prep 20 min · Cook 15 min · 35 min total
Difficulty: medium

1
Prep time does not include marinating time. Combine all the marinade ingredients in a bowl or storage container, mix well, add lamb fillets, turn to coat, cover, marinade several hours or overnight.
2
Remove lamb from marinade, discard left over marinade, cook lamb in a fry pan, or grill, or BBQ until cooked as desired, slice thickly and serve over couscous.
3
Couscous. In a small fry pan heat a little olive oil and cook peppers until tender. Add peppers, lemon juice, coriander and currants stir gently to combine.
4
Yogurt. Combine yogurt with coriander, stir and serve drizzled over lamb. To Serve: Place a mound of couscous in the centre of a plate, arrange sliced lamb on top and drizzle with yogurt.