Sri Lankan lamb with couscous & mango chutney yoghurt

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings people

Appliance/Function:

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.

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.

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.

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.

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