Spicy Lamb with Couscous and Spicy Apricot Chutney

Marinated lamb steaks served over herb-infused couscous with a sweet and spicy buttered apricot reduction.

Dinner Quick Lamb Spicy Couscous

Estimated Nutrition

Calories

1185.4

kcal / serving

1185.4 kcal total

Carbs

88.5g

per serving

88.5 g total

Fat

72.8g

per serving

72.8 g total

Protein

45.2g

per serving

45.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

CondimentsSauces

0.5

tsp

White Wine Vinegar

Dairy

Butter

Fruits

piece

Apricot

stone removed and chopped

GrainsCereals

125

Couscous

cooked

Meat

piece

Lamb Steak

cut into cubes

NutsSeeds

0.5

tsp

Coriander Seeds

0.5

tsp

Cumin Seeds

0.5

tsp

Chilli Flakes

dried

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

tsp

Dill

freshly chopped

tsp

Parsley

freshly chopped

OilsFats

Olive Oil

for the lamb

Olive Oil

for the couscous

Method

Mix the cubed lamb and olive oil in a bowl.

Grind coriander, cumin, and chilli flakes with a pestle and mortar.

Add the ground spices, salt, and pepper to the lamb and combine.

Cook the lamb on a smoking hot griddle pan for 2 minutes per side.

Combine the cooked couscous with olive oil, dill, and parsley in a bowl.

Melt 25g of butter in a pan and cook the sugar, vinegar, and apricot until soft.

Stir in the remaining 25g of butter to create a thick purée.

Serve the lamb over the couscous and drizzle with the apricot sauce.