Ali Irvine

Cuisine type: Middle Eastern
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Lamb

Harissa lamb with mint & pistachio couscous

INGREDIENTS

1 tbsp harissa
2 garlic cloves, minced
1 tbsp olive oil
1 tbsp water
Sea salt & cracked black pepper
650g lamb rump steaks, trimmed
28g Continental Stock Pot chicken concentrate
2 cups boiling water
11/2 cups instant couscous
20g butter
1/3 cup pistachio kernels,
chopped roughly
2 spring onions, sliced finely
Large handful fresh mint leaves, chopped roughly
Honey lemon yoghurt
1/2 cup low-fat Greek yoghurt
Pinch ground cumin
2 tsp honey
1 tbsp lemon juice
1 tsp finely grated lemon zest

METHOD

Boil kettle. Preheat chargrill pan or barbecue over medium-high heat.
Combine harissa, garlic, olive oil and water in large bowl.

Add pinch of salt to taste. Add lamb and toss well to coat. Set aside for 10 mins
to marinate. Stir boiling water and stock in small bowl until dissolved.

Place couscous and butter in medium bowl. Pour over boiling water and stock mixture.

Cover tightly with cling wrap. Let stand for about 5 mins until couscous has swelled and absorbed liquid. Remove cling wrap and use fork to separate couscous surface, then stir through pistachios, onions and most of the mint. Season with salt and pepper.

Make yoghurt Finely chop remaining mint and place in small bowl with yoghurt, cumin, honey, juice and zest. Stir to combine. Season with salt to taste.
Cook lamb for 3 to 4 mins on each side until medium, or cooked to your liking.

Remove from pan and set aside for few mins to rest.

Serve Slice lamb and serve on a bed of couscous with honey lemon yoghurt on the side.

TIP: Filei calabresi, also called maccheroni al ferretto, is made by rolling irregular sheets of pasta around an iron rod or wire (ferretto).