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Lamb Cutlets With Couscous
Serves 4
Ingredients
1/2 cup sour cream
2 teaspoons tandoori paste
1 tablespoon olive oil
1 onion sliced
1 cup button mushrooms
2 zucchini sliced
3 chopped tomatoes
1 cup couscous
30g butter
8 lamb cutlets
juice of 1 lemon
Method
Combine the sour cream and tandoori and set aside. Heat oil in a frying pan and cook onion, mushrooms, zucchini and tomato over medium heat for 5 minutes. Meanwhile bring 1 cup of water to the boil. Remove from heat and stir in couscous. Cover and set aside for 4 minutes. Stir in butter and mushroom mixture. Brush cutlets with lemon juice and cook over a high heat or under a preheated high grill for 3 minutes each side, or until cooked to your liking.
Season with salt and freshly ground black pepper to taste and serve with couscous and sour cream sauce |
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