1. FOR THE LAMB. 2. Trim off any fat. 3. In a small bowl combine the chili, cumin, garlic and coriander. 4. Rub the mix into the lamb, you can allow it to marinate for up to 4 hours but it isn't essential. 5. Cook the lamb on a preheated, oiled grill plate until browned and cooked to your liking. 6. Remove from grill, sprinkle with a little sea salt and cover to keep warm. 7. FOR THE COUSCOUS. 8. Combine the stock, garlic and peas in a medium saucepan and bring to the boil. 9. Remove from the heat and stir in the couscous and oil. 10. Cover and stand for about 5 minutes or until the liquid is absorbed. 11. Fluff with a fork. 12. TO SERVE. 13. Slice the lamb, place on top of a mound of couscous and add a dollop of yoghurt. ---------------------------------------------------------------------------
Nutrition
Ingredients
