Ingredients
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200g container natural European yoghurt
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2 tablespoons mango chutney
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1 teaspoon ground cumin
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2 tablespoons chopped fresh coriander
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8 lamb cutlets, trimmed
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190g (1 cup) couscous
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250ml (1 cup) Massel chicken style liquid stock
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55g (1/3 cup) chopped dried apricots
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45g (1/4 cup) currants
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40g (1/3 cup) toasted flaked almonds
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1 tablespoon olive oil
Method
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1Kids’ task: Place half the yoghurt in a shallow glass or ceramic bowl. Add chutney, cumin and 1 tablespoon of coriander. Stir well. Add the lamb cutlets and toss to coat. Cover and place in the fridge for 30 minutes to marinate.
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2Meanwhile, place the couscous in a medium heatproof bowl. Place stock in a small saucepan, cover and bring to the boil over high heat. Pour the hot stock over the couscous, while stirring with a fork. Cover and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains.
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3Kids’ task: Add the apricots, currants, almonds and remaining coriander to the couscous. Use the fork to combine.
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4Heat oil in a large non-stick frying pan over medium heat and cook half the cutlets for 2-3 minutes each side or until just cooked. Transfer to a plate, cover loosely with foil and set aside. Repeat with remaining cutlets.
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5Kids’ task: Divide the couscous among serving plates and top with the cutlets. Serve with the remaining yoghurt.
Source: taste.com.au
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