Friday, April 30, 2010

Lamb with Cous Cous...errr Rice... and Roast Veg Medley

On the way home from school, Ms D  asked "What's for dinner?" Same as every other day. "Lamb with cous cous." I said, which covered many possible combos. She put in her whiny voice, so delightful, and whinged "Ohhhhoo, do we have to have cous cous? I hate cous cous. Can't you do rice instead?"

I sighed. She couldn't just accept my answer, she always had to pick on it! Turns out, she went and put a curse on it as well.

You probably know how to prepare cous cous. Just add water! Easy. Hot or cold, both work. But not this time!! I had a solid block of cous cous in my bowl. What? TWICE! WHAT????? Dinner time had come and gone, so I thought 'Bugger it! Rice it is! Ms D  gets her wish.'

Ingredients:
  • 400-500 g diced lamb
  • Greek yogurt
  • 1 spring onion, finely sliced
  • garlic powder (trialling this for a change)
  • citric acid
  • ground sea salt
  • potatoes, pumpkin, parsnip
  • cous cous
  • oil for cooking/baste
Method:

  • Pre-heat oven 180. Place roasting tray in oven.
  • Cut vegies into small die, put them into bowl. Sprinkle with a pinch of salt and a little oil and stir to cover all pieces.
  • Tip onto the preheated tray and roast until golden
  • Meanwhile, combine Greek yogurt, spring onion, a sprinkle of garlic and citric acid and put aside
  • Stir oil, pinch of salt and a sprinkle of citric acid over lamb and cook in fry pan
  • While lamb is resting, make the cous cous
  • Now, pile it up. Cous cous on the bottom, some lamb, drizzle over with yogurt and then lovely golden roast veg artistically falling off the pile.
  • Served my 5 eaters, with some green steamed veg, (and rice!) with no left overs
Verdict: I think the thing we like about this dish is the sharpness of the yogurt. It's a great flavour combined with the lamb and vegies.

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