John Myers
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Two Kinds of Egg Lamb on Oriental Couscous with Lime and Mint Yoghurt
The perfect two kinds of egg lamb on oriental couscous with lime and mint yoghurt recipe with a picture and simple step-by-step instructions.
For the couscous:
- 300 g Couscous
- 420 ml Water
- 100 g Red peppers
- 100 g Yellow peppers
- 100 g Zucchini
- 2 tsp Salt
- 1 tsp Pepper
- 0,5 tsp Chili
- 2 tsp Ras el Hanout
For the ragout:
- 500 g Lamb
- 1 Pc. Big onion
- 250 ml Vegetable stock
- 500 ml Tomatoes happened
- 2 tsp Salt
- 1 tsp Pepper
- 0,5 tsp Chili
For the saddle of lamb:
- 300 g Saddle of lamb
- 1 Pc. Clove of garlic
- 2 Pc. Rosemary sprigs
- 4 Pc. Sprigs of thyme
- 2 tsp Olive oil
- 1 tsp Salt
- 1 tsp Pepper
For the lime and mint yogurt:
- 250 ml Yogurt
- 0,5 Pc. Lime
- 6 Pc. Mint leaves
- 0,5 tsp Salt
- 1 Msp Pepper
- 1 Msp Chili
- Sauté the onions with the lamb, drain the tomatoes and vegetable stock and season with the spices. Let the meat simmer for several hours until it is very tender.
- For the saddle of lamb, brown the thyme, rosemary and garlic in the pan, add the meat and fry on both sides for 6-8 minutes. Then place in the oven at 80 ° C for at least 15 minutes until serving.
- For the couscous, cut the vegetables into small cubes and fry them in a pan. Put the couscous in a bowl, stir in the spices and add the fried vegetables to the couscous. Bring the water or vegetable stock to the boil and pour over the couscous. Cover the couscous and let it steep for 5 minutes.
- For the lime and mint yoghurt, mix together all the ingredients except for the mint and season with the spices. Just stir in the mint just before serving.
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