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INDIAN RECIPE OF THE DAY (November 12th 2006): Lamb Couscous
by Shantanu
Ingredients: Lamb: 2-3 tbsp. Patak's Madras paste, 1 onion finely chopped, 450g lean diced lamb cut into small chunks, 200g canned tomatoes drained, 50ml water, handful of coriander leaves Couscous: 75g couscous, 100ml of boiling water, 1 tbsp. black mustard seeds, 5 sprays of one cal oil, 2 red peppers deseeded and cut into chunks, 6 baby courgettes sliced in half lengthways,
sea salt and black pepper for taste
Method: 1. Dry fry the onion for three minutes in a large wok or non-stick frying pan, adding a splash of water to prevent the onion from burning. 2. Stir in the Patak's Madras Paste and allow it to sizzle for one minute. 3. Stir in the lamb and toss well to coat. 4. Add the tomatoes and water, stir and cover with a lid and simmer over a low heat for 30 minutes. 5. Meanwhile, place the couscous in a bowl. Season and pour over 100ml boiling water. Stir once and cover with a clean tea towel. Leave to stand for 15 minutes and then fluff up with a fork. 6. Heat a non-stick frying pan or ridged griddle and spray with the oil. Add the peppers and courgettes and sear until they have browned. 7. Add the mustard seeds and toss until they start to jump and pop. Fold into the couscous. 8. Drain off and reserve any excess sauce from the lamb. Fold the meat into the couscous mixture, add the coriander and serve the dish drizzled with the excess sauce. (serves 4 people)
BON APÉTIT.....
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