Ingredients
Serves 4 16 lamb cutlets, French trimmed
1 tablespoon red wine vinegar
2 tablespoons olive oil
2 teaspoons coriander seeds
2 teaspoons cumin
1 teaspoon cardamom seeds
2 teaspoons paprika
1 teaspoon chilli powder
Hummus
2 cups canned chickpeas, rinsed
2/3 cup tahini paste
Water, to thin if necessary
5 tablespoons olive oil , divided
¼ cup lemon juice
3 cloves garlic
Salt and pepper to taste
1 teaspoon paprika
1 tablespoon fresh parsley, chopped (optional)
Herbed Couscous
2 cups couscous
2 cups of hot veggie or chicken stock
½ a cup of chopped mint
½ a cup of chopped parsley
½ a cup of chopped coriander
Method
Combine all ingredients except cutlets and crush in a mortar and pestle or
small blender until well crushed and mixed.
Coat cutlets well and set aside to marinate for at least 2 hours, but up to
overnight if you have time. Heat a char-grill pan or barbeque and cook for
2 minutes on each side for medium rare or longer if you prefer. Cover and
rest for about five minutes.
Serve with hummus and couscous or just minted yoghurt if you prefer.
Hummus
In a food processor, puree the chickpeas, tahini, 3 tablespoons olive oil, lemon juice and garlic until smooth, adding a little water if the mixture seems too thick; it will be slightly grainy. Season with salt and pepper.
Transfer to a shallow bowl or plate.
Combine the paprika and the remaining 2 tablespoons olive oil, drizzle the mixture over the top, and garnish with chopped parsley, if desired.
Herbed Couscous
Pour couscous into a large bowl and pour hot stock over. Leave until all the stock has been absorbed, and then fluff with a fork. Leave to cool, and then stir through the chopped herbs.