This Indian-spiced lamb with pumpkin and zucchini couscous recipe is a fusion dish that brings two cuisines together in the most delicious way.
Serves44
Cook time30 mins30 minutes
Prep time15 mins15 minutes, + 15 mins marinating & 5 mins resting time
+ 15 mins marinating & 5 mins resting time
Ingredients
500g pkt Coles Australian Diced Butternut Pumpkin
1 zucchini, coarsely chopped
1 red onion, cut into thin wedges
1 tbs olive oil
1/4 cup (70g) Greek-style yoghurt
1 tbs korma curry paste
4 Coles Australian Lamb Forequarter Chops
1 cup (200g) pearl couscous
1/2 cup coriander leaves
Greek-style yoghurt, extra, to serve
coriander leaves, extra, to serve
4 pita breads
lemon wedges, to serve
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Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Place the pumpkin, zucchini and onion on the lined tray. Drizzle with 2 tsp olive oil. Season. Bake for 25-30 mins or until golden and cooked through.
Step 2
Meanwhile, combine the yoghurt and curry paste in a shallow glass or ceramic dish. Add the lamb and turn to coat. Set aside for 15 mins to develop the flavours.
Step 3
Cook the couscous in a saucepan of salted boiling water for 5-6 mins or until tender. Refresh under cold water. Drain.
Step 4
Heat a greased barbecue grill or chargrill on medium-high. Cook the lamb for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
Step 5
Combine the couscous, pumpkin mixture, coriander and remaining oil in a large bowl. Season.
Step 6
Divide the couscous mixture among serving plates. Top the lamb with a dollop of extra yoghurt. Sprinkle with extra coriander and serve with the bread and lemon wedges.
Indian-spiced lamb with pumpkin and zucchini couscous
Serves44
Cook time30 mins30 minutes
Prep time15 mins15 minutes, + 15 mins marinating & 5 mins resting time
+ 15 mins marinating & 5 mins resting time
Ingredients
500g pkt Coles Australian Diced Butternut Pumpkin
1 zucchini, coarsely chopped
1 red onion, cut into thin wedges
1 tbs olive oil
1/4 cup (70g) Greek-style yoghurt
1 tbs korma curry paste
4 Coles Australian Lamb Forequarter Chops
1 cup (200g) pearl couscous
1/2 cup coriander leaves
Greek-style yoghurt, extra, to serve
coriander leaves, extra, to serve
4 pita breads
lemon wedges, to serve
Description
This Indian-spiced lamb with pumpkin and zucchini couscous recipe is a fusion dish that brings two cuisines together in the most delicious way.
Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Place the pumpkin, zucchini and onion on the lined tray. Drizzle with 2 tsp olive oil. Season. Bake for 25-30 mins or until golden and cooked through.
Step 2
Meanwhile, combine the yoghurt and curry paste in a shallow glass or ceramic dish. Add the lamb and turn to coat. Set aside for 15 mins to develop the flavours.
Step 3
Cook the couscous in a saucepan of salted boiling water for 5-6 mins or until tender. Refresh under cold water. Drain.
Step 4
Heat a greased barbecue grill or chargrill on medium-high. Cook the lamb for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
Step 5
Combine the couscous, pumpkin mixture, coriander and remaining oil in a large bowl. Season.
Step 6
Divide the couscous mixture among serving plates. Top the lamb with a dollop of extra yoghurt. Sprinkle with extra coriander and serve with the bread and lemon wedges.
