To make the spicy lamb, in a pestle and mortar crush the spices together. Mix with oil.
Rub spices into lamb.
Leave to marinate for ten minutes.
In a hot griddle pan, place the marinated meat and cook for five minutes turning once. Then rest for four minutes.
To make the herby couscous, in a bowl mix the couscous with lemon and lime zest and orange juice.
Pour over the hot vegetable stock and cover and leave to stand for three minutes.
Fluff with a fork.
For the chard, start by coating the chard in the flour. Then place into the egg. Coat the chard completely in couscous.
(CAUTION: Hot oil can be very dangerous. Do not leave unattended.) Place into the fryer for 2-3 minutes until golden. Remove and drain on kitchen paper.
Serve the crunchy chard with the couscous on top of the lamb.