Lamb Korma Kebabs with Fruit and Nut Couscous and Lemon Sour Cream

Steps

1. a full kettle to the boil. Pre heat BBQ grill or hot plate to medium (if using).
2. Place couscous, olive oil, lemon zest and salt in a medium, heat-proof, bowl and stir until couscous is coated in oil. Pour over boiling water, cover with a plate or cling film and leave to steam for 10 minutes. Fluff up grains with a fork.
3. While couscous is steaming, prepare lamb. Pat dry with paper towels and slice 2cm. Place in a medium bowl with korma paste and mix well to coat. Thread 4–5 pieces of lamb on each skewer. In a small bowl, combine sour cream and lemon juice and mix well.
4. Heat a drizzle of oil in a large fry-pan on medium to high heat. Cook kebabs for 1–2 minutes on all four sides for medium-rare (depending on thickness) or until cooked to your liking. If korma paste starts to burn, reduce heat. Alternatively cook on BBQ. Transfer to a plate, covered with foil, to rest for 2 minutes.
5. While lamb is resting prepare, gate courgette; dice capsicum 1cm; chop mint. Add to bowl with couscous, cranberries, almonds and crumble in feta. Season with salt and pepper and toss to combine.
6. Divide couscous between plates top with 1–2 lamb kebabs. Dollop over lemon sour cream.