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http://www.lifestylefood.com.au/recipes/12461/coffee-lamb-cutlets-and-couscous

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Coffee Lamb Cutlets and Couscous

This is a fusion dish - Chinese, Korean, Moroccan and Italian. Coffee is the hidden binding flavour.

Ingredients

  • 12 pieces lamb cutlets

  • salt and pepper

  • ingredients 1

  • 2 packets of the 3 in 1 instant asian coffee powder (from oriental grocery shop)

  • ½ cup oyster sauce

  • 2 tablespoons soy sauce

  • 2 tablespoons korean hot sauce (gojungjang paste)

  • ½ cup of water

  • 2 tablespoons oil

  • 2 cups instant couscous

  • ingredients 2

  • 1 lebanese cucumber - seeded and cubed

  • ½ cup chopped coriander leaves

  • 1 green capsicum - seeded and cubed

  • salt and pepper to taste

  • 1 tablespoon extra virgin olive oil

  • 2 tablespoons sesame oil

Method

  • 1.

    Tenderise and flatten lamb cutlets in between two parchment paper.

  • 2.

    Season with salt and pepper

  • 3.

    Pan fry lamb cutlets in a non stick pan for about 3 mins on each side.

  • 4.

    Rest lamb cutlets and keep warm.

  • 5.

    Prepare Instant Couscous according to package instructions.

  • 6.

    Add Ingredients 2 and mix well.

  • 7.

    Heat oil on medium heat in wok.

  • 8.

    Add Ingredients 1

  • 9.

    Stir and cook on medium heat until gravy is thick and coats the back of spoon

  • 10.

    Taste for seasoning

  • 11.

    Add pan fried and rested lamb cutlets.

  • 12.

    Stir and coat lamb cutlets evenly with sauce.

  • 13.

    Add sesame oil and stir well to mix.

  • 14.

    To assemble dish

  • 15.

    Spoon and pack couscous into a small Chinese bowl

  • 16.

    Turn out onto a plate

  • 17.

    Put three pieces of lambcutlets on the couscous.

  • 18.

    Serve remaining sauce in a separate bowl on the side.

  • 19.

    Serve with salad

Notes

If you cannot find the 3 in 1 instant Asian coffee powder in a packet - the substitute is to mix 1½ tablespoon of instant coffee with 2 teaspoons of sugar and ½ cup of milk. Mix well and omit the ½ cup of water when prepariing the sauce in the wok. The substitue for Korean Hot Sauce is 2 tablespoons of Sweet Paprika mixed with 1 tablespoon of water and 1 chopped deseeded chillie.

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Posted by N55895Report
I am a sucker for coffee and I love this dish.