Lamb Steaks with Couscous & Chickpeas

We were looking for a change from the usual lamb dishes and decided to make a Moroccan style lamb dish.  This is a marvellous dish with many textures which can be made in just one pan in minutes from start to finish.

You can add any dried fruits or nuts you have at hand – I only had dried apricots and they worked a treat.  The sweetness of the dried fruit and the tang of the green olives along with the kick of chilli sauce make every mouthful a delight!

This will serve 4 people…

Spicy Lamb Steaks

Ingredients:

4 lamb steaks

2 tablespoons of McCormick Moroccan Seasoning

1 tablespoon olive oil

½ cup Sriracha Chili sauce

8 finely sliced dried apricots

½ cup sliced green olives

100g couscous

400g can chickpeas, rinsed and drained

100ml hot chicken stock (a cube is fine)

seasoning to taste

Handful of finely chopped coriander or parsley

Greek yoghurt to serve

Method:

Rub the lamb generously with Moroccan Seasoning

Heat the oil in a frying pan and fry the lamb for 3 mins on each side for medium-rare, or a little longer for well-done

Lift the meat out of the pan and the Sriracha sauce, dried apricots, green olives, couscous and chickpeas, then stir to coat in the paste

Take the pan off the heat and pour in the stock

Stir briefly and return the lamb to the pan and cover with a lid over a low heat for around 10 minutes until the couscous has absorbed all the liquid.

Fluff up the couscous with a fork, season to taste and fold the coriander or parsley through to serve

Serve with a dollop of Greek yoghurt or sour cream

 

Bon Appetit!  🙂

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