Sunday, 3 February 2013

Sweet Lamb Curry with Lemon Coriander Couscous and Homemade Tzatziki

Minced lamb with a difference. I have tried making bolognese with lamb mince numerous times, but it just doesn't taste as good as beef mince. I decided to branch out of my comfort zone and go for a curry inspired lamb mince dish. If you like a sweet meal occasionally, this is perfect. 

Ingredients (serves two)

1 tbsp groundnut oil
1 small onion, chopped
2 cloves of garlic, crushed
400g lamb mince
2 tsp curry powder
1/2 green chilli, chopped
1 tbsp mango chutney
1 tbsp tomato puree
8 cherry tomatoes, chopped
100ml chicken or vegetable stock
       8 dried apricots, chopped
                                                                                           50g sultanas or raisins

                                                                                             couscous (roughly 140g - see instructions)
                                                                                        120ml chicken or vegetable stock
                                                                                          1 small handful of coriander, finely chopped (optional)
                                                                                              1 tbsp lemon juice
                                                                                             1/2 tsp sugar
                                                                                              1 tbsp good quality olive oil

                                                                                              1/4 of a cucumber, finely chopped
                                                                                            1 clove of garlic, crushed
                                                                                           1 large handful of fresh mint leaves, finely chopped
                                                                                          200ml yoghurt
                                                                                          salt and pepper

1. Fry the onion and garlic in the groundnut oil for a few minutes and then add the meat and start to brown it, stirring constantly. 

2. Next, stir in the curry powder, tomatoes, tomato puree and chutney. Cook for a few minutes and then add the stock, followed by the apricots and raisins. Season with salt and pepper and let the dish simmer gently for 20-30 minutes.

3. While the lamb is cooking you can make the tzatziki. Place all the ingredients in a bowl and season with salt a pepper. Give it a taste to check that it doesn't need anymore chopped mint or garlic.

4. When the lamb has been cooking for 20 minutes, start to make the couscous. Place the couscous in a clear bowl and just about cover it with stock. Leave it for around 4 minutes with a lid or plate on top, and then fluff it up with a fork. Next add the chopped coriander (if using), lemon juice, sugar and oil, and season well.

Now you're ready to serve! 

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