|250 ml||couscous — uncooked|
|15 ml||lemon juice|
|5 ml||ground cumin salt and freshly ground pepper — separate entries|
|10 ml||cumin — seeds|
|10 ml||coriander — seeds|
|1||red chilli — small, deseeded and finely chopped|
|1||garlic — large clove, peeled, finely chopped|
|5 ml||paprika — smoked|
|20 ml||tomato paste|
|4x200 g||lamb — steaks|
|to serve — to serve|
|125 ml||plain yoghurt a handful of fresh coriander, torn — separate entries|
1. Couscous Put the couscous in a medium size 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 minu tes, 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.
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