This is a fusion dish - Chinese, Korean, Moroccan and Italian. Coffee is the hidden binding flavour.
Tenderise and flatten lamb cutlets in between two parchment paper.
Season with salt and pepper
Pan fry lamb cutlets in a non stick pan for about 3 mins on each side.
Rest lamb cutlets and keep warm.
Prepare Instant Couscous according to package instructions.
Add Ingredients 2 and mix well.
Heat oil on medium heat in wok.
Add Ingredients 1
Stir and cook on medium heat until gravy is thick and coats the back of spoon
Taste for seasoning
Add pan fried and rested lamb cutlets.
Stir and coat lamb cutlets evenly with sauce.
Add sesame oil and stir well to mix.
To assemble dish
Spoon and pack couscous into a small Chinese bowl
Turn out onto a plate
Put three pieces of lambcutlets on the couscous.
Serve remaining sauce in a separate bowl on the side.
Serve with salad
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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