Spicy couscous with lamb

Tamara West

For some wow-factor on the weekday table, try this combo — it’s quick, simple, tasty and a little different

Ingredients

1 tsp	Curry powder
½ tsp	Cumin
1/8 tsp	Cinnamon
½ cup	Water
2 Tbsp	Currants
1 tsp	Salt
25 g	Butter
1 ¼ cups	Couscous (Main)
8	Lamb leg steaks, chops or cutlets, less if your cuts are large (Main)
¼ cup	Toasted almonds, chopped
½ cup	Fresh herbs, such as coriander, parsley and mint, chopped

Directions

1. Toast curry powder, cumin and cinnamon in a small saucepan over a medium heat, stirring constantly for 1 minute until fragrant.
2. Add water, currants, salt, pepper and butter and bring to the boil.
3. Place couscous in a large bowl, pour in boiling water mixture, cover with a plate or plastic food wrap and let stand for 5 minutes.
4. Season your lamb well with salt and freshly ground black pepper and fry in a little hot oil for 3-4 minutes on each side, or until cooked to your liking. Rest for a couple of minutes.
5. Toss the couscous with a fork and fold through chopped nuts and herbs. Serve with lamb and seasonal greens.

Jo recommends

Make a raita to serve as an accompaniment: Mix ½ cup natural yoghurt with ½ cup grated cucumber (squeeze out excess liquid from the cucumber in your hand), add chopped mint, salt and a little crushed garlic to taste.