Spiced lamb cutlets with couscous salad

1.Sprinkle lamb with cumin. Season. Warmth 11 ⁄2 tbs oil in a big non-stick frying pan over excessive warmth. Add onion and capsicum. Season. Prepare dinner, stirring sometimes, for five minutes. Push capsicum combination to the facet. Add lamb. Prepare dinner, turning lamb and shifting capsicum combination, for five minutes or till lamb is cooked to your liking and capsicum combination has softened. Take away from warmth. Squeeze over 1 lemon half.

2.In the meantime, place couscous and lemon rind in a heatproof bowl. Add boiling water and remaining oil. Cowl with a plate. Put aside for five minutes or till liquid is absorbed. Use a fork to separate grains. Add coriander, reserving a number of sprigs, and chickpeas. Squeeze over remaining lemon half. Season. Stir to mix.

3.Place yoghurt in a serving bowl. Swirl by harissa. Serve with lamb, capsicum combination and couscous, topped with reserved coriander.


Leave a Comment