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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R210.92
for 4 servings · R52.73 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Lamb Leg needs 640 gHalaal Bulk Free Range Lamb Leg Chops Avg 1.5 kg 1.5 kg at R359.99 · 43% of packR153.60
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Couscous needs 300 mlParboiled Long Grain White Rice 1 kg R24.99 · whole pack (size can't be divided)R24.99
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Low Fat Plain Yoghurt needs 125 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 42% of packR8.33
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R45.00 · 8% of packR3.60
Not in the Woolies basket — source these elsewhere:
- Spice & All Things Nice Tikka Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Deboned Lamb Leg, Fresh Coriander, Onion, Salad Leaves, Spice & All Things Nice Tikka Curry Paste, Sunflower Seeds, Yoghurt
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. CORIANDER YOGHURT: In a bowl, combine the yoghurt, ¾ of the chopped coriander, and seasoning. Add water in 5ml increments until a drizzling consistency. 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. 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. 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. 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 Deboned Lamb Leg, Fresh Coriander, Onion, Salad Leaves, Spice & All Things Nice Tikka Curry Paste, Sunflower Seeds, Yoghurt
How many calories does Indian Tikka Lamb have?
829 calories
How much fat content does Indian Tikka Lamb have?
grams