how to make award winning Yoghurt-marinated lamb cutlets with fruity couscous

How have you been? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Yoghurt-marinated lamb cutlets with fruity couscous. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Yoghurt-marinated lamb cutlets with fruity couscous is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Yoghurt-marinated lamb cutlets with fruity couscous is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 200g container natural European yoghurt
  • 2 tablespoons mango chutney
  • 1 teaspoon ground cumin
  • 2 tablespoons chopped fresh coriander
  • 8 lamb cutlets, trimmed
  • 190g (1 cup) couscous
  • 250ml (1 cup) Massel chicken style liquid stock
  • 55g (1/3 cup) chopped dried apricots
  • 45g (1/4 cup) currants
  • 40g (1/3 cup) toasted flaked almonds
  • 1 tablespoon olive oil

Method

  • Step 1
    Kids’ task: Place half the yoghurt in a shallow glass or ceramic bowl. Add chutney, cumin and 1 tablespoon of coriander. Stir well. Add the lamb cutlets and toss to coat. Cover and place in the fridge for 30 minutes to marinate.
  • Step 2
    Meanwhile, place the couscous in a medium heatproof bowl. Place stock in a small saucepan, cover and bring to the boil over high heat. Pour the hot stock over the couscous, while stirring with a fork. Cover and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains.
  • Step 3
    Kids’ task: Add the apricots, currants, almonds and remaining coriander to the couscous. Use the fork to combine.
  • Step 4
    Heat oil in a large non-stick frying pan over medium heat and cook half the cutlets for 2-3 minutes each side or until just cooked. Transfer to a plate, cover loosely with foil and set aside. Repeat with remaining cutlets.
  • Step 5
    Kids’ task: Divide the couscous among serving plates and top with the cutlets. Serve with the remaining yoghurt.

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