Spiced peanut lamb with couscous and a blood orange, mint & yoghurt dressing

This fresh and frisky dish presents the ideal opportunity to spark up the barbecue

(0 rating)

Recipe by: Jody Spencer


  • 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


  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. 

Please login or sign-up to add your comment.

Comments (0):

About Taste Buds magazine

Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper.

… just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!

Tell us what you think…

Taste Buds is your magazine. If you know of a business that you would like to share with other readers we would love to hear from you.

Publishing Enquiries
Jeff Cooper: 01626 871161

Editorial Enquiries
Jennie Cooper: 01626 871161

Advertising Enquiries
Julie Hutchins: 07843 621463

Prefer Print?

The SepOct issue of Taste Buds is out now

Taste Buds SeptemberOctober19 Front Cover