Mediterranean lamb

A unique combination of spices brings a breath the mysterious East

Ingredients

500 g	Lamb fillets, or 8 lamb cutlets (Main)
2 tsp	Ground cumin
1 tsp	Ground cardamom
1 tsp	Ground coriander
1 tsp	Ground turmeric
½ tsp	Ground chilli
1 cup	Couscous, I used 5 minute couscous
1	Small onion
50 g	Butter
1 cup	Chicken stock
6 leaves	Iceberg lettuce
1	Carrot, grated
1 cup	Tasty cheese, grated
1 cup	Sultanas
1 small	Cucumber
1 cup	Thick greek yoghurt
1 Tbsp	Rice bran oil

Directions

1. Place the spices with just 1 tsp of the cumin in a large freezer bag and give it a good shake. Add the lamb cutlets, or, if using a fillet, slice it into 2 cm cubes then add the lamb to the bag and shake it around until the meat is well covered. Tie the bag closed and set aside to marinate for an hour or two. Remove the seeds and dice the cucumber. Wrap it in a tea towel and squeeze out as much moisture as you can. Place in a small bowl, sprinkle over the other tsp cumin and then stir in the yoghurt. Add salt to taste. Put it in the fridge until ready to serve.
2. Chop the onion finely. Add the butter to a saucepan and get it hot. Add the onion and cook over a medium heat until translucent. Add 1/2 cup of sultanas and stir it around until they are nice and plump. Add the chicken stock and bring to the boil. Stir in the couscous - add it slowly a bit at a time until it reaches a fairly dry constituency. You might need a bit more if the mix is too sloppy. Turn off the heat and leave covered.
3. Shred the lettuce and place in a salad bowl. Stir in the grated carrot, cheese and the rest of the sultanas. Into the fridge until serving time.
4. Heat a frypan and add the rice bran oil. When its good and hot, add the lamb. Cook over a high heat until you see the blood appearing on the top side, then turn the meat over and cook it for just 1 to 2 minutes. The spices should make a nice crust and the meat should be pink in the middle. To serve, break up the couscous with a fork and put a couple of big spoonfuls on the plate. Arrange the meat on top with a good helping of salad alongside. The "Raita" of yoghurt and cucumber is an excellent accompaniment and a bit of lime pickle and mango chutney also goes very well, especially if you are a bit heavy-handed with the chilli.