SPICED LAMB WITH COUSCOUS

This recipe uses a homemade version of harissa paste. SERVE 4 PREPARATION: 15 MIN STANDING: 10 MIN COOLING: 14 MIN COUSCOUS 250ml (1c) uncooked couscous 30ml (2T) oil 15ml (1T) lemon juice 5ml (1t) ground cumin salt and freshly ground pepper HARISSA PASTE 10ml (2t) cumin seeds 10ml (2t) coriander seeds 1 small red chilli, seeded and finely chopped 1 large garlic clove, peeled and finely chopped 5ml (1t) smoked paprika 60ml (4T) oil

20ml (4t) tomato paste LAMB 4 x 200g lamb steaks or chops TO SERVE 125ml (½c) plain yoghurt a handful of fresh coriander, torn 1 Couscous Put the couscous in a mediumsize bowl and pour over just enough boiling water to cover the couscous. Cover with clingfilm and leave to stand for 10 minutes, until the water has been fully absorbed. Remove the clingfilm and fluff up the couscous with a fork. Stir in the oil, lemon juice and cumin, and season to taste. 2 Harissa paste Toast the cumin and coriander in a dry frying pan over medium heat for 2 minutes, until fragrant. Transfer to a bowl or mortar, and crush with the chilli, garlic, paprika, oil, tomato paste and a little salt and pepper, to form a rough paste. 3 Lamb Preheat the grill. Spread the harissa paste over both sides of the lamb steaks or chops and put them on a rack in a roasting pan. Grill for 4-6 minutes a side, until browned but still pink in the middle. 4 To serve Put couscous on each plate and top with a lamb steak or chop. Spoon yoghurt on top and garnish with the coriander. If you like, swirl a little of the paste through the yoghurt and serve it on the side.