Sri Lankan lamb with couscous & mango chutney yoghurt recipe

Sri Lankan lamb with couscous & mango chutney yoghurt

Print Recipe
Servings: 4 people
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Equipment

  • 1 Large bowl
  • 1 Large frypan
  • 1 Small bowl

Ingredients

Couscous

  • 1 cube vegetable stock
  • 1 cup / 180 g couscous

Lamb

  • 2 cloves garlic
  • 1 carrot
  • 1 tbsp / 15 ml olive oil
  • 400 g lamb mince
  • 2 tsp Moroccan seasoning
  • 1 tsp curry powder

Yoghurt

  • ½ cup / 125 g Greek yoghurt
  • 2 tbsp / 40 g peach and mango chutney or apricot jam

Salad

  • 1 cucumber
  • 1 cup / 80 g baby spinach
  • 1 bunch coriander
  • 1 tbsp / 15 ml olive oil
  • 1 tsp / 5 ml apple cider vinegar

Instructions

Cook couscous

  1. Bring a jug of water to a boil. Pour 300ml of the boiling water into a large heatproof bowl. Crumble in 1 cube vegetable stock, and stir to combine, then stir in 1 cup couscous. Cover and stand for 5 minutes.

Cook lamb

  1. Peel and mince 2 cloves garlic. Peel and grate 1 carrot. Heat 1 tbsp olive oil in a large frypan on high heat. Cook the garlic until fragrant, 1 minute. Then add the 400 g lamb mince, breaking up the lumps with a spoon, for 4 minutes until browned. Then add the carrot and cook, stirring occasionally, for 3-4 minutes until softened. Add 2 tsp Moroccan seasoning and 1 tsp curry powder and cook, stirring, for 1-2 minutes until fragrant. Season to taste with salt and pepper.

Make yoghurt

  1. Meanwhile, put ½ cup Greek yoghurt in a small bowl and season with salt and pepper. Then add 2 tbsp peach and mango chutney and swirl through.

Make salad

  1. Dice 1 cucumber. Roughly chop 1 cup baby spinach. Reserve a few whole leaves, then finely chop 1 bunch coriander, including the stems. Add the cucumber, spinach, chopped coriander, 1 tbsp olive oil and 1 tsp apple cider vinegar to the couscous and stir to combine. Season to taste with salt and pepper.

To serve

  1. Divide the couscous salad and lamb between plates. Drizzle with the mango chutney yoghurt and reserved coriander leaves.

Nutrition

Calories: 542kcal | Carbohydrates: 43g | Protein: 27g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 75mg | Sodium: 302mg | Potassium: 584mg | Fiber: 4g | Sugar: 7g | Calcium: 97mg | Iron: 3mg

Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.

Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.

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