Need a delicious dinner in a hurry? This easy Moroccan spiced lamb is deliciously quick and fragrant!

10 min
20 min


  1. 12 Frenched lamb cutlets
  2. 2 tsp olive oil
  3. 1 1/2 tsp ground cumin
  4. 1 tsp ground coriander
  5. 1/2 tsp smoked paprika
  6. 1 1/4 cups (310ml) chicken stock
  7. 2 1/2 tsp Queen Natural Orange Extract
  8. 2 tsp cider vinegar
  9. 2 tsp cornflour
  10. 1 1/2 cups cous cous
  11. 40g butter, softened
  12. 2 oranges, skin & pith removed, cut into segments
  13. 1/3 cup (40g) pistachio kernels or toasted hazelnuts, roughly chopped
  14. 1 bunch Continental parsley, leaves removed


  1. Step 1

    Heat oil in a non stick frying pan over medium heat. Season cutlets on both sides with salt and freshly ground black pepper. Cook cutlets, 4 at a time for 4 minutes or until golden. Transfer to a large plate. Cook remaining cutlets. Drain fat from pan.

  2. Step 2

    Add cumin, coriander and paprika to pan. Stir until combined. Cook for 1 minute or until aromatic. Add stock and Orange Extract. Stir until well combined and mixture comes to the boil. Combine cornflour and 1 tbsp cold water in a bowl. Add to sauce and stir until mixture thickens.

  3. Step 3

    Return cutlets to pan and cook in sauce for 3 minutes.

  4. Step 4

    Place dry cous cous into a heatproof bowl. Add 1 1/2 cups boiling water. Stir and cover. Stand for 5 minutes or until liquid is absorbed by cous cous. Add butter, orange segments, pistachio kernels and 1/2 cup parsley leaves. Season with salt and pepper.

  5. Step 5

    Spoon cous cous onto serving plates. Top with cutlets and sauce. Sprinkle with parsley leaves. Serve with green salad.

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