Lamb chops with pumpkin couscous

By admin
25 March 2014

A perfect hearty meal for an autumn evening.

Serves 4 Preparation: 20 min Cooking: 25 min

RUB

2 star anise

5 ml (1 t) fennel seeds

5 cardamom pods

1 cinnamon stick

5 ml (1 t) coriander seeds

2 ml (½ t) red chilli flakes

5 ml (1 t) ground nutmeg

salt and pepper

30 ml (2 T) oil

PUMPKIN COUSCOUS

500 g pumpkin, cubed

750 ml (3 c) chicken stock

250 ml (1 c) couscous

CHOPS

8 lamb chops

oil

Rub: Use a mortar and pestle to grind the spices, salt and pepper fairly finely. Add the oil and mix to a paste.

Pumpkin couscous: Cook the pumpkin and stock in a pot over medium heat for 15 minutes or until tender. Drain, reserving the liquid.

Measure 500 ml (2 c) of the reserved liquid and pour over the couscous. Cover and leave the couscous to absorb the liquid.

Chops: Spread the rub over the chops. Heat oil in a frying pan over medium heat and cook the chops for 4 minutes on each side or until done to your liking.

Stir the couscous and pumpkin together and serve with the lamb chops.

By Hope Malau

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