Lamb Cutlets With Couscous

- Advertisement -


Serves 4


  • 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



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.


Leave a Reply

Your email address will not be published. Required fields are marked *

One thought on “Lamb Cutlets With Couscous

  1. Everyone loved this even those who are doubtful about couscous! I used chicken stock instead of water. Have made it several times, chicken was just as good as lamb