Lamb with Garlic and Mint with Almond Couscous and Yogurt Sauce
Main Dishes • World
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 10 oz
- Couscous 15 oz
- Butter 0 oz
- Chicken Broth 15 fl oz
- Ras el Hanout 2 teaspoons
- Red Currant 0 oz
- Chopped almonds 0 oz
- Mint Leaves 0 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.
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