A couscous salad consisting of fresh salad leaves, grated carrot, and toasted sunflower seeds forms the perfect base for curry-basted lamb pieces & onion wedges. Accompanied by lashings of coriander yoghurt — what a treat!
Indian Tikka Lamb
Indian Tikka Lamb
with couscous & fresh coriander
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Carrot
- Couscous
- Free-range Lamb Leg
- Fresh Coriander
- Low Fat Plain Yoghurt
- Onion
- Onions
- Salad Leaves
- Spice & All Things Nice Tikka Curry Paste
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ONIONS & LAMB
Place a pan over medium heat with a drizzle of oil. Pat the lamb pieces dry with paper towel. When hot, fry the onion wedges and the lamb pieces until the lamb is brown and the onion wedges are soft, 8-10 minutes (shifting occasionally). Baste with the curry paste and a knob of butter until fully coated and fragrant, 1-2 minutes. Remove from the heat and season.
IT’S GETTING STEAMY
Boil the kettle. Place the couscous in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CORIANDER YOGHURT
In a bowl, combine the yoghurt, ¾ of the chopped coriander, and seasoning. Add water in 5ml increments until a drizzling consistency.
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CRUNCHY SALAD
In a salad bowl, combine the shredded salad leaves, the grated carrot, the couscous, the toasted sunflower seeds, a drizzle of olive oil, and seasoning.
TASTY LAMB DINNER!
Make a bed of the couscous salad, top with the lamb pieces and onion wedges, and drizzle over the coriander yoghurt. Garnish with the remaining coriander. Dig in, Chef!
Free-range Lamb Leg - 160g
Onion - 1
Spice & All Things Nice Tikka Curry Paste - 10ml
Couscous - 75ml
Low Fat Plain Yoghurt - 30ml
Fresh Coriander - 3g
Sunflower Seeds - 10g
Salad Leaves - 20g
Carrot - 120g
ONIONS & LAMB
Place a pan over medium heat with a drizzle of oil. Pat the lamb pieces dry with paper towel. When hot, fry the onion wedges and the lamb pieces until the lamb is brown and the onion wedges are soft, 8-10 minutes (shifting occasionally). Baste with the curry paste and a knob of butter until fully coated and fragrant, 1-2 minutes. Remove from the heat and season.
IT’S GETTING STEAMY
Boil the kettle. Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CORIANDER YOGHURT
In a bowl, combine the yoghurt, ¾ of the chopped coriander, and seasoning. Add water in 5ml increments until a drizzling consistency.
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CRUNCHY SALAD
In a salad bowl, combine the shredded salad leaves, the grated carrot, the couscous, the toasted sunflower seeds, a drizzle of olive oil, and seasoning.
TASTY LAMB DINNER!
Make a bed of the couscous salad, top with the lamb pieces and onion wedges, and drizzle over the coriander yoghurt. Garnish with the remaining coriander. Dig in, Chef!
Free-range Lamb Leg - 320g
Onion - 1
Spice & All Things Nice Tikka Curry Paste - 20ml
Couscous - 150ml
Low Fat Plain Yoghurt - 60ml
Fresh Coriander - 5g
Sunflower Seeds - 20g
Salad Leaves - 40g
Carrot - 120g
ONIONS & LAMB
Place a pan over medium heat with a drizzle of oil. Pat the lamb pieces dry with paper towel. When hot, fry the onion wedges and the lamb pieces until the lamb is brown and the onion wedges are soft, 12-15 minutes (shifting occasionally). Baste with the curry paste and a knob of butter until fully coated and fragrant, 2-3 minutes. Remove from the heat and season.
IT’S GETTING STEAMY
Boil the kettle. Place the couscous in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CORIANDER YOGHURT
In a bowl, combine the yoghurt, ¾ of the chopped coriander, and seasoning. Add water in 5ml increments until a drizzling consistency.
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CRUNCHY SALAD
In a salad bowl, combine the shredded salad leaves, the grated carrot, the couscous, the toasted sunflower seeds, a drizzle of olive oil, and seasoning.
TASTY LAMB DINNER!
Make a bed of the couscous salad, top with the lamb pieces and onion wedges, and drizzle over the coriander yoghurt. Garnish with the remaining coriander. Dig in, Chef!
Free-range Lamb Leg - 480g
Onions - 2
Spice & All Things Nice Tikka Curry Paste - 30ml
Couscous - 225ml
Low Fat Plain Yoghurt - 90ml
Fresh Coriander - 8g
Sunflower Seeds - 30g
Salad Leaves - 60g
Carrot - 240g
ONIONS & LAMB
Place a pan over medium heat with a drizzle of oil. Pat the lamb pieces dry with paper towel. When hot, fry the onion wedges and the lamb pieces until the lamb is brown and the onion wedges are soft, 12-15 minutes (shifting occasionally). Baste with the curry paste and a knob of butter until fully coated and fragrant, 2-3 minutes. Remove from the heat and season.
IT’S GETTING STEAMY
Boil the kettle. Place the couscous in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CORIANDER YOGHURT
In a bowl, combine the yoghurt, ¾ of the chopped coriander, and seasoning. Add water in 5ml increments until a drizzling consistency.
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CRUNCHY SALAD
In a salad bowl, combine the shredded salad leaves, the grated carrot, the couscous, the toasted sunflower seeds, a drizzle of olive oil, and seasoning.
TASTY LAMB DINNER!
Make a bed of the couscous salad, top with the lamb pieces and onion wedges, and drizzle over the coriander yoghurt. Garnish with the remaining coriander. Dig in, Chef!
Free-range Lamb Leg - 640g
Onions - 2
Spice & All Things Nice Tikka Curry Paste - 40ml
Couscous - 300ml
Low Fat Plain Yoghurt - 125ml
Fresh Coriander - 10g
Sunflower Seeds - 40g
Salad Leaves - 80g
Carrot - 240g
Woolies Products in this dish
