Pan Fried Lamb with Couscous and Tomato and Turmeric Chutney | Club House for Chefs

Ingredients

• Couscous | Serves 24
• 1 tbsps Olive oil
• 1 tsps Club House ® Cumin Seed
• 3/4 cup Sliced green onions
• 1 each Lemon zested
• 1/4 tsps Club House ® Turmeric, Ground
• 1 cup Couscous
• 1 cup Chicken stock
• 2 oz Pomegranate seeds
• 1 pinch Club House ® Sea Salt, French Mediterranean
• 1 pinch Club House ® Pepper, Black Whole
• Lamb Cutlets | Serves 24
• 2 tbsps Olive oil (Lamb cutlets)
• 15 ml Tomato purée
• 8 each Lamb cutlets
• Tomato and Turmeric Chutney | Serves 24
• 1/2 tbsps Club House ® Turmeric, Ground
• 1/3 cup White wine vinegar (Chutney)
• 1/2 cup Caster sugar
• 1 3/4 cup Skinned and roughly chopped ripe tomatoes
• 3/4 tsps Club House ® Fennel Seed
• 3 tbsps Raisins or dried apricots