Ingredients

  • 400g lamb fillet cut into chunks
  • 2 tbsp curry paste
  • 200g natural yoghurt
  • Salt and pepper
  • 2 tbsp plain flour
  • 1 tbsp peanuts, roughly chopped or blitzed
  • 240g couscous
  • Pinch of saffron (optional, or you could use a pinch of turmeric)
  • Good glug of olive oil 
  • Zest of 1 large unwaxed lemon
  • 3-4 spring onions, finely sliced
  • Seeds from 2 pomegranates 
  • Bunch of fresh mint, chopped
  • 1 blood orange
  • Purple sprouting broccoli to serve

Method

  1. In a bowl, mix the curry paste with one teaspoon of natural yoghurt. Coat the meat all over and stand in the fridge to marinate for as long as possible – or better still, leave it overnight. 
  2. Once the meat has been marinating for some time, remove from the fridge. Season with salt and pepper, and thread the meat onto skewers. Mix the flour with the peanuts and season with salt and pepper. Dust the lamb, shaking off the excess. Heat your griddle pan, oven grill or barbecue until fairly hot. 
  3. Meanwhile, boil the kettle. Put the couscous into a heatproof bowl. Add the saffron, glug of olive oil, and season well with salt and pepper. Pour over about 350ml boiling water. Cover and sit for 10 minutes.  
  4. Zest the blood orange into a bowl, add one-third of the chopped mint, and the yoghurt. Season with salt and pepper and a squeeze of orange juice. Mix together and set aside. Remove the cover from the couscous, fluff up with a fork and add the remaining chopped mint, lemon zest, spring onions and pomegranate seeds. Season to taste. 
  5. Cook the lamb skewers for about 10-12 minutes or until cooked through, turning halfway through cooking. 
  6. Plate the couscous with the lamb skewers on top. Add a slosh of yoghurt dressing and serve with some seasonal purple sprouting broccoli. 
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 27 February 2017

You may also be interested in…

Recipe

Roast pear and beetroot salad

Roast pear, sprout & beetroot salad

The humble Brussels gets a reboot in this fresh salad

Read more…

Recipe

Mussels with saffron & cider cream

Mussels with saffron & cider cream

A simple but delicious seafood favourite

Read more…

Recipe

Homemade churros with spiced sugar and a chocolate & whiskey dipping sauce

Go decadent or go home – the perfect indulgent dessert

Read more…

Recipe

Leftover egg-fried rice

A delicious way to repurpose your rice

Read more…

Recipe

Chicken and apricot bake with crunchy leftover breadcrumbs

This easy recipe makes a perfect warming supper

Read more…

Recipe

Blushed pears with ginger clotted cream

A fruity dessert with a ginger kick

Read more…

View the archive