Lamb Cutlets With Couscous

 

Serves 4

Ingredients

• 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

 

Method

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.