Middle Eastern Yoghurt Lamb with Pumpkin Couscous
Serves:  4
Average: 3.5 (8 votes)
Difficulty:
Cuisine:
Saved:
Middle Eastern
297
Recipe by: The Dairy Kitchen
Enjoy the flavours of Morocco with this Middle Eastern lamb tagine recipe. A delicious weeknight meal.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Middle Eastern Yoghurt Lamb with Pumpkin Couscous
Ingredients:
Method:
  1. Combine yoghurt, 2 teaspoons spice blend, garlic, salt and pepper in a bowl. Toss lamb fillets in 1/2 cup of the yoghurt mixture and refrigerate the remaining yoghurt for serving.
  2. Toss the diced pumpkin, oil, remaining spice mix, chilli flakes and seasoning, roast on a baking paper lined tray at 180°C for 20 minutes.
  3. Pour boiling water over the couscous. Cover and stand for 5 minutes. Toss through the roasted pumpkin, almonds, coriander, currants and seasonings.
  4. Grill lamb fillets on a hot preheated grill pan for approximately 2 minutes on each side or until done to your liking, rest for 5 minutes before slicing in half diagonally.
  5. To serve, divide couscous between 4 plates and top with lamb fillets, drizzle generously with reserved yoghurt.
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.