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

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.