Pan fried Lamb with Couscous and Tomato and Turmeric Chutney

Number of Portions
Pan fried Lamb with Couscous and Tomato and Turmeric Chutney


- For the Lamb Cutlets
- 2 tbsp olive oil
- 1 tbsp tomato purée
- 1/4 tsp Ground Turmeric
- 8 lamb cutlets
- For the Tomato & Turmeric Chutney
- 75 ml white wine vinegar
- 100 grams caster sugar
- 350 grams ripe tomatoes, skinned and roughly chopped
- 1/4 tbsp Fennel Seeds
- 25 grams raisins or dried apricots
- 1/2 tbsp Ground Turmeric
- For the Couscous
- 1 tbsp olive oil
- 1 tsp Ground Cumin
- 75 grams spring onions, sliced
- Zest of 1 lemon
- 1/4 tsp Ground Turmeric
- 200 grams couscous
- 250 ml chicken stock
- 50 grams pomegranate seeds
- Sea Salt to taste
- Black Peppercorns to taste


Marinated lamb cutlets combining the delicious flavours of tomato and turmeric, pan-fried and served with a tangy tomato chutney and couscous.

For the lamb, blend the olive oil, tomato purée and Turmeric together in a large bowl. Add the lamb cutlets, season well and toss to coat evenly. Cover and refrigerate for a couple of hours or for best results overnight.

To make the chutney, blend the vinegar and sugar together in a small saucepan, heat gently until the sugar has dissolved. Add the tomatoes and increase the heat to high. Stir in the Fennel Seeds, dried fruit and Turmeric and simmer for 20-25 minutes, until the chutney has thickened.

For the couscous, heat the oil in a deep frying pan, add the Cumin Seeds and spring onions and cook for 1-2 minutes. Add the lemon zest and Turmeric, stir well and cook for 30 seconds. Add the couscous, then stir in the chicken stock. Turn off the heat, place the lid on the pan and leave to stand for 5 minutes. Add the pomegranate seeds, fluff up the couscous with a fork and serve.

When ready to serve, remove the lamb from the marinade and heat a frying or griddle pan. Pan-fry the lamb for 3-4 minutes on each side, or to taste. Serve the lamb with the chutney and the couscous.

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