Prep: 5 mins
Cook: 20 mins
Kcal pp: 465
Ingredients Jump to method
Fruit & Veg
4 large tomatoes
2 garlic cloves
½ bunch fresh coriander
500g diced lamb leg
1 tsp cumin seeds
1 tsp garam masala
Salt and pepper
Red wine vinegar
To begin, preheat the oven to 180ºC fan/200ºC/gas 6.
Prepare the aubergines by trimming both ends, halving length-ways and cutting into thick slices. Roughly chop the tomatoes. Then, place the vegetables onto a large baking tray. Drizzle with olive oil and season with salt and pepper. Ensure the vegetables are spread evenly in a single layer, then place them into the preheated oven for 20 minutes.
Meanwhile, in a heatproof bowl, cover the couscous with 600ml of boiling water. Cover and leave for 15 minutes.
Season the lamb with salt, pepper and 1 tsp garam masala. Heat a drizzle of olive oil in a large pan on medium-high heat, and add the lamb. Cook for 8 minutes until browned on all sides. Then, add a generous dash of red wine vinegar and cook for a further 2 minutes.
Remove the lamb from the pan and leave it to rest for a few minutes. Using the same pan, add the cumin seeds and crush in the garlic. Cook for 1-2 minutes until light and golden.
Now, fluff up the couscous with a fork and portion between 4 plates. Add the vegetables straight from the oven, followed by the diced lamb. Sprinkle over the coriander leaves, toasted garlic and cumin seeds. Serve and enjoy!
Nutritional Data Per Portion
This nutritional information is provided as a courtesy and is an estimate only. Read full details here.