Moroccan Lamb with Fruit & Nut Couscous

Ingredients

• Moroccan Lamb

  • 1 Tbsp Gregg's Coriander & Garlic Paste
  • 1 tsp Gregg's Ground Cumin
  • 1 tsp Gregg's Ground Turmeric
  • finely grated zest & juice of 1 lemon
  • 8 lamb cutlets or 4 lamb sholder chops
  • 1 Tbsp oil

• Couscous

  • 2 cups couscous
  • 1/2 cup sultanas
  • 1/3 cup pistachio nuts, chopped
  • 1 spring onion, finely sliced
  • 1 Tbsp Gregg's Coriander & Garlic Paste

Method

In a bowl or plastic bag, combine the Gregg's Coriander & Garlic Paste, Ground Cumin, Turmeric, lemon zest and juice. Add the lamb and toss until well coated. Cover and marinate in the refrigerator for 15 minutes.

Cook the couscous following the directions on the packet. Add the sultanas, pistachio nuts, spring onion and extra Gregg's Coriander & Garlic Paste and mix until evenly combined. Cover and keep warm.

Remove the lamb from the marinade. Heat the oil in a large frying pan over medium high heat. Cook the lamb for 2 to 3 minutes on each side or until it is cooked to your liking.

Serve with the Fruit and Nut Couscous.