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Spicy lamb with couscous and spicy apricot chutney

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. For the lamb, place the lamb and oil into a bowl and mix well.

  2. In a pestle and mortar, grind together the coriander, cumin and chilli flakes. Add to the lamb and mix together, then season with salt and freshly ground black pepper.

  3. Heat a griddle pan until smoking. Add the lamb and cook for 1-2 minutes on each side, or until cooked through.

  4. For the couscous, place the oil, fresh herbs and couscous into a clean bowl. Mix well with a fork and season, to taste, with salt and freshly ground black pepper.

  5. For the chutney, melt 25g/1oz of the butter in a frying pan over a medium heat. Add the sugar, vinegar and apricot and cook until the apricot has softened and broken down.

  6. Add the rest of the butter and stir to create a thick purée.

  7. To serve, place the couscous onto a plate, top with the chargrilled lamb and drizzle over the apricot sauce.

Ingredients

For the lamb

  • 1 lamb steak, cut into cubes
  • 1 tbsp olive oil
  • ½ tsp coriander seeds
  • ½ tsp cumin seeds
  • ½ tsp dried chilli flakes
  • salt and freshly ground black pepper

For the couscous

  • 1 tbsp olive oil
  • 1 tsp chopped fresh dill
  • 1 tsp chopped fresh parsley
  • 125g/4½oz couscous, cooked according to packet instructions
  • salt and freshly ground black pepper

For the apricot chutney

  • 50g/1½oz butter
  • 25g/1oz caster sugar
  • ½ tsp white wine vinegar
  • 1 apricot, stone removed, chopped
  • salt and freshly ground black pepper

Shopping List

Spicy lamb with couscous and spicy apricot chutney

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry


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