Search our range and recipes

South Indian Lamb Couscous

Couscous is a wonderful staple and is popular in many cuisines of Africa and the Middle East - so with this I've got a bit of a fusion going on - by blending a classic Lamb Madras with fluffy couscous. A great alternative if you feel like a change from rice, it gives this dish a light and modern twist.

2 out of 3 Difficulty
2 out of 3 spice levels Medium
55 mins Preparation

Ingredients

Serves 4 people

For the Lamb:

  • 2 - 3 tbsp Patak's Madras Spice Paste
  • 1 onion, finely chopped
  • 450g lean diced lamb
  • 200g canned tomatoes, drained
  • 50ml water
  • handful of fresh coriander leaves, chopped

For the Couscous:

  • 75g couscous
  • 100ml 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

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. Stir in the Patak's Madras Spice Paste and allow it to sizzle for one minute.
  2. Stir in the lamb and toss well to coat. Add the tomatoes and water, stir and cover with a lid and simmer over a low heat for 30 minutes.
  3. 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.
  4. Heat a non-stick pan or ridged griddle pan and spray with the oil. Add the peppers and courgettes and sear until they have browned. Add the mustard seeds and toss until they start to jump and pop. Fold into the couscous.
  5. Drain off and reserve any excess sauce from the lamb. Fold the meat into the cousous mixture, add the coriander and serve the dish drizzled with the excess sauce.

  • Serves 4 people

    For the Lamb:

    • 2 - 3 tbsp Patak's Madras Spice Paste
    • 1 onion, finely chopped
    • 450g lean diced lamb
    • 200g canned tomatoes, drained
    • 50ml water
    • handful of fresh coriander leaves, chopped

    For the Couscous:

    • 75g couscous
    • 100ml 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
    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. Stir in the Patak's Madras Spice Paste and allow it to sizzle for one minute.
    2. Stir in the lamb and toss well to coat. Add the tomatoes and water, stir and cover with a lid and simmer over a low heat for 30 minutes.
    3. 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.
    4. Heat a non-stick pan or ridged griddle pan and spray with the oil. Add the peppers and courgettes and sear until they have browned. Add the mustard seeds and toss until they start to jump and pop. Fold into the couscous.
    5. Drain off and reserve any excess sauce from the lamb. Fold the meat into the cousous mixture, add the coriander and serve the dish drizzled with the excess sauce.

Complement this dish with these products