MOROCCAN LAMB CHOPS WITH TOMATO COUSCOUS
- Pick n Pay
- Sep 6, 2015
- 1 min read
SERVES: 4 TIME TO MAKE: LESS THAN 30 MINUTES
Quick, easy and delicious, any day of the week!
INGREDIENTS 2 tbsp PnP ground coriander 2 tbsp ground cumin 2 tsp ground paprika 1 tsp PnP cayenne pepper 1 tsp PnP salt 2 tbsp PnP Finest extra-virgin olive oil 2 tbsp juice of 1 lemon 8 lamb cutlets, country-reared 80 ml tomato puree 180 ml vegetable stock 1 pinch PnP salt 1 tsp PnP sugar 2 tsp white balsamic vinegar 1 cup wholewheat couscous 1/4 medium cucumber, diced 3 tbsp coriander or basil leaves, or Italian parsley, chopped
METHOD Mix dry spices, salt, olive oil and lemon juice together to form a paste. Rub onto lamb cutlets and set aside. Heat a griddle pan or braai and cook cutlets for about 4 minutes on each side or until done to your liking. Heat tomato purée and stock in a medium-sized pot. Season, pour in couscous, cover tightly and allow to rest for ten minutes. Gently fluff couscous with a fork to separate the grains. Add cucumber and herbs to couscous and toss to serve.
MORE IDEAS
Use the Moroccan paste on chicken pieces before baking or braaing. Stir marinade into plain yoghurt and add a dollop of chutney for a fabulous dip.
コメント