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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Indian Tikka Lamb?
The preparation time for Indian Tikka Lamb with couscous & fresh coriander is between 15 and 30 minutes.
What is the total time required to make Indian Tikka Lamb with couscous & fresh coriander?
The total time required to make Indian Tikka Lamb with couscous & fresh coriander is between 35 and 50 minutes.
How many servings does Indian Tikka Lamb provide?
4 servings
What are the main ingredients in Indian Tikka Lamb?
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
What is the nutritional information of Indian Tikka Lamb?
Calories: 829, Carbs: 63 grams, Fat: grams, Protein: 42.4 grams, Sugar: 15.4 grams, Salt: 174 grams
How do I prepare Indian Tikka Lamb?
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. 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. 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!
What should be prepared from my kitchen to make Indian Tikka Lamb?
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
How many calories does Indian Tikka Lamb have?
829 calories
How much fat content does Indian Tikka Lamb have?
grams
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