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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

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Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry


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