Halal Lamb Sauté with Herb Couscous

Ingredients

• 480 g Pokka Sliced Lamb Meat (2 packs of 240 g), frozen
• 2 red peppers
• 1 courgette
• 1 red onion
• 5 tbsp olive oil
• 2 garlic cloves
• 1 tsp ground cumin
• 1 tsp sweet paprika
• salt and freshly ground black pepper
• 3 dl couscous
• 3 dl hot vegetable stock
• 1 lemon
• 1 small bunch of flat-leaf parsley
• 1 small bunch of fresh mint
• 2 dl thick plain yoghurt, to serve

Method

1. Heat the oven to 225 °C. Cut the peppers and courgette into chunks and the red onion into wedges. Toss them with 2 tbsp olive oil and a little salt on a baking tray and roast for 20–25 minutes, until soft and lightly charred at the edges.
2. Put the couscous in a bowl, pour over the hot stock, cover and leave for 5 minutes. Fluff it up with a fork and stir in 1 tbsp olive oil, the grated zest of the lemon, a squeeze of its juice and half the chopped parsley and mint.
3. Heat the remaining oil in a wide pan over a high heat. Add the lamb straight from the freezer and break the slices apart as they thaw. Fry, stirring, until the liquid has evaporated and the meat is browned, 8–10 minutes.
4. Add the crushed garlic, cumin and paprika and fry for 1 minute. Season with salt and pepper and a squeeze of lemon juice.
5. Spoon the couscous onto plates, top with the roasted vegetables and the lamb and finish with the rest of the herbs. Serve with the yoghurt.