Lemon Lamb with Couscous

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Lemon Lamb with Couscous

Lamb with aubergines, topped with a lemon and tomato sauce. Roasted pistachios and yoghurt on the side.

Ingredients to serve 2

  • ½ x lemon
  • 1 tsp x mustad seeds
  • ½ tsp x turmeric
  • ¼ tsp x chilli flakes
  • 2 x tomatoes – dice finely
  • ¼ x fresh chilli – chop finely
  • 2 stalks x spring onions – slice finely
  • ¼ cup x tap water
  • 1 x aubergines
  • ½ cup x couscous
  • 1 cup x boiling water
  • 300g x lamb neck steaks
  • ½ tsp x garam masala
  • ½ tbsp x pistachios – chop finely
  • ½ tbsp x sesame seeds
  • ½ tbsp x cumin seeds
  • 60ml x yoghurt
  • 5g x fresh coriander – chop finely
  • olive oil, cling film (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 x lemon
  • 2 tsp x mustad seeds
  • 1 tsp x turmeric
  • ½ tsp x chilli flakes
  • 4 x tomatoes – dice finely
  • ½ x fresh chilli – chop finely
  • 4 stalks x spring onions – slice finely
  • ½ cup x tap water
  • 2 x aubergines
  • 1 cup x couscous
  • 2 cups x boiling water
  • 600g x lamb neck steaks
  • 1 tsp x garam masala
  • 1 tbsp x pistachios – chop finely
  • 1 tbsp x sesame seeds
  • 1 tbsp x cumin seeds
  • 120ml x yoghurt
  • 10g x fresh coriander – chop finely
  • olive oil, cling film (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preheat oven to 180°C. Prepare all ingredients as indicated above. Put the kettle on to boil.

Step 2

To make the lemon pickle, place a small frying pan on high heat. Cut the lemon in half and slice very finely. When the pan is very hot, add a little glug of olive oil, the mustard seeds, turmeric and chilli flakes. Stir for about 10 seconds (the mustard seeds will start popping) and then add the lemon slices. Pan fry for no longer than another 10 seconds, then transfer to a bowl and set aside.

Step 3

Place a saucepan on medium to high heat. Add the tomatoes, fresh chilli, spring onions, lemon pickle and tap water (see quantity above). Season to taste. When it starts to boil gently turn the heat down to low and leave to simmer for about 15 to 20 minutes.

Step 4

Cut each aubergine into 8 wedges lengthways. Lay them on a baking tray and drizzle with olive oil, freshly ground salt and pepper. Bake in the oven for about 15 minutes (turning half way through the cooking time) until they are lightly browned and soft

Step 5

Place the couscous in a casserole dish and pour in the boiling water (see quantity above). Cover with cling film or a lid and set aside.

Step 6

Cut the lamb into cubes (2cm) then toss with salt, pepper and garam masala. Place a large frying pan on medium high heat. When hot, add the lamb cubes and pan fry for about 5 minutes until nice and brown but still slightly pink inside. Remove and set aside.

Step 7

Place a small frying pan or saucepan on medium to high heat. Add the pistachios, sesame seeds and cumin seeds to the pan and stir seeds until browned – no more than 2 minutes.

Step 8

Just before serving, take the lid/cling film off the couscous and fluff it up with a fork.

Step 9

To serve, divide the couscous between the plates. Add a portion of lamb and aubergine to each plate and top with the tomato sauce. Add a dollop of yoghurt on the side and scatter with pistachio mix and chopped coriander.