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Spiced yogurt lamb fillets with tomato couscous and mint salad
Serves:
Ingredients
For the lamb
- 6 lamb fillets
- 1 bunch coriander
- 2 cloves garlic
- 1 green chilli
- Fresh grated ginger
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tub Greek yogurt (Mevgal)
For the salad
- 1 packet tomato couscous (Sammy’s couscous)
- 2 ripe tomatoes chopped
- 1 red onion peeled and finely slice
- Fresh mint
- Olive oil (Borges)
- 1 garlic clove
- Vegetable stock
You will also need
- 2 limes
- Flat bread
- Extra yogurt (Mevgal)
Method
Prepare the marinade for the lamb. Whizz together the coriander, garlic, chilli, ginger, cumin, coriander and turmeric with the yogurt. Pour the marinade over the lamb and leave in the fridge for at least 1 hour. To prepare the couscous, fry the onion in a spoon of olive oil, remove from fire and stir in the couscous. Pour in hot stock, double the amount of the couscous, cover and let stand for 5 minutes. Fluff the couscous with a fork when completely cooled. Toss in the tomatoes, onions and mint leaves, drizzle with olive oil. To serve, cook the lamb over a grill turning from time to time until browned. Allow the meat to rest for 5 minutes, slice and serve with the couscous, lime wedges, flat bread and extra yogurt.
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