Lamb Steak with Spicy Couscous Recipe
Pan fried Scotch lamb rump steaks with spicy couscous, served with fresh yoghurt and lemon, creates a delicious and healthy meal in under 15 minutes.
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Cooking tools:
- Skillet
- Saucepan
- Mixing bowl
- Cutting board
- Chef's knife
- Fork
- Plate
- Stove
- Lemon juicer
- Spoon
Ingredients
- 4 Scotch Lamb rump steaks, each approx 150g
- 250g couscous
- 75g sultanas
- Grated zest from 1/2 lemon
- 400ml vegetable or chicken stock (at boiling point)
- 1 tbsp Harissa Paste* *If you don’t have Harissa, use tomato puree and chilli sauce
- 1 tbsp olive oil
- 2 tbsp roughly chopped coriander leaves
- Yogurt and a wedge of lemon to serve
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