Lamb with Garlic and Mint with Almond Couscous and Yogurt Sauce

Main Dishes | World cuisine

⏳ Time

1 hour 30 minutes + 4 hours

🥕 Ingredients

🍽️ Servings

Description

Lamb with Garlic and Mint with Almond Couscous and Yogurt Sauce

Ingredients

Lamb Neck Fillet - 8 pieces
Olive Oil - 3 tablespoons
Garlic - 3 cloves
Meyer Lemon Juice - 4 tablespoons
Dried Rosemary - 2 teaspoons
Natural Yogurt - 8.8 oz
Couscous - 13.1 oz
Butter - 1.4 oz
Chicken Broth - 17 fl oz
Ras el Hanout - 2 teaspoons
Red Currant - 1.2 oz
Chopped almonds - 2.1 oz
Mint Leaves - 0.9 oz

Step by Step guide

Step 1

Cut the meat into cubes and place it in a bowl. Add 2 tablespoons of olive oil, lemon juice, 2 minced cloves of garlic, and dried mint. Mix well, cover, and refrigerate for 4 hours or overnight.

Step 2

Mix yogurt and 1 minced clove of garlic. Refrigerate.

Step 3

Place couscous in a pot, drizzle with oil, and add salt. Bring chicken broth to a boil, pour it over the couscous, cover, and let it sit for 10 minutes. Soak currants in warm water for 10 minutes. Add butter to the couscous and fluff with a fork. Add ras el hanout, currants, chopped almonds, and mint. Season with salt.

Step 4

Soak 8 wooden skewers in cold water for 1 hour. Thread the meat onto the skewers and season with salt. Preheat the grill and cook the meat for 3-4 minutes on each side. Serve the lamb over the couscous, drizzled with yogurt sauce.