Indian-Spiced Lamb with Couscous and Mango Coconut Yoghurt

Indian-Spiced Lamb with Couscous and Mango Coconut Yoghurt

Ready in 25 minutes Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, October 8, 2017.

Lamb is best cooked mediumrare to medium. The cooking time can vary depending on thickness of lamb, so adjust accordingly if you think it needs a little more or a little less.


Ingredients

Couscous

  • ¼ cup chicken stock or water
  • ¼ cup wholemeal couscous
  • 1 tablespoon chopped dates
  • Pinch of salt
  • ½ head broccoli
  • ½ carrot
  • ½ apple
  • ¼ can cherry tomatoes
  • 1½ tablespoons chopped parsley leaves and stalks
  • Juice of ½ lemon
  • ½ teaspoon vinegar (e.g. white wine, red wine or cider)

Indian-Spiced Lamb

  • 150g lamb leg steak (at room temperature)
  • 1 teaspoon curry spice mix

To Serve

  • 1-2 tablespoons turmeric and mango coconut yoghurt

Steps

  1. Bring a half full kettle to the boil. Bring stock/water to the boil in a small pot (with lid on) on high heat. Once boiling, turn off heat, add couscous, dates and salt. Stir, cover and leave for 5 minutes, then fluff up grains with a fork.
  2. While couscous steams, chop broccoli into small florets, place broccoli and a pinch of salt in a heatproof, bowl and cover with boiling water. Cover with a plate and leave 4-5 minutes, until bright green and tender. Drain and toss with a drizzle of olive oil.
  3. Pat lamb dry with paper towels and season with curry spice mix and salt. 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.
  4. Set lamb aside, covered with foil, to rest for about 5 minutes. While lamb rests, grate carrot and thinly slice apple. Drain all excess liquid from cherry tomatoes and lightly crush with a fork.
  5. Add all to a medium bowl, along with all remaining couscous ingredients. Drizzle with olive oil and season to taste with salt and pepper.
  6. To serve, spoon couscous onto a plate and top with Indian-spiced lamb. Dollop with mango coconut yoghurt.

Nutritional Information

Energy 2379 kj
569 kcal
Protein 45.3g
Carbohydrate 49.6g
Fat 19.5g