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
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
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
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.
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.
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.
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.
Cook the lamb skewers for about 10-12 minutes or until cooked through, turning halfway through cooking.
Plate the couscous with the lamb skewers on top. Add a slosh of yoghurt dressing and serve with some seasonal purple sprouting broccoli.
Recipe by Jody Spencer
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