Indian Spiced Lamb with Couscous and Mango Coconut Yoghurt

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss celeriac and first measure of curry spice mix together with a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for 18-20 minutes, until golden. Turn once during cooking.
3. Bring stock to the boil in a small pot (with lid on) on high heat. Once boiling turn off heat, add couscous and salt, stir, cover and leave for 5 minutes, then fluff up grains with a fork. While couscous steams, pat lamb dry with paper towels and season with second measure of curry spice mix and salt.
4. Heat a drizzle of oil in a small fry-pan on medium-high heat. Cook lamb for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set lamb aside, covered with foil, to rest for about 5 minutes before slicing thickly.
5. While lamb rests, grate carrot and thinly slice apple. Drain all excess liquid from cherry tomatoes and lightly crush with a fork.
6. Add all to a medium bowl, along with roasted celeriac, cooked couscous and all remaining couscous ingredients. Drizzle with olive oil and season to taste with salt and pepper.
7. get artistic and place a splatter of Raglan turmeric & mango yoghurt on your plate. Spoon over couscous and top with slices of Indian spiced lamb.