- 4 lamb leg steaks
- 1 red chilli pepper chopped into rings
- Half a teaspoon turmeric
- Quiet a lot of black pepper
- Two cloves garlic
- Juice of half a lemon
- Two tablespoons of olive oil
- Two small parsnips chopped small
- Four carrots chopped small
- Large knob of butter
- Three small onions
- Tin of chickpeas
- Small handful of cashews
- 100g couscous
- Green beans
Marinade lamb, cut into small pieces, over night.
Heat whole marinade in hot pan. After a few minutes remove from heat in a separate pot and place lamb pieces back into frying pan, keeping cooked marinade for later. Fry lamb hard and fast, keep separate when cooked.
Chop onions, cook in same pan as lamb, add cashews and chickpeas.
Microwave parsnips and carrots with butter. Place in oven at 200°C.
Add couscous to marinade then add a cup of boiling water. Add onions and chickpeas. Add parsnips and carrots.
Place lamb on top.
Serve with green beans and coriander.