- 10 min
- 20 min
- 12 Frenched lamb cutlets
- 2 tsp olive oil
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1 1/4 cups (310ml) chicken stock
- 2 1/2 tsp Queen Natural Orange Extract
- 2 tsp cider vinegar
- 2 tsp cornflour
- 1 1/2 cups cous cous
- 40g butter, softened
- 2 oranges, skin & pith removed, cut into segments
- 1/3 cup (40g) pistachio kernels or toasted hazelnuts, roughly chopped
- 1 bunch Continental parsley, leaves removed
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.
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.
Return cutlets to pan and cook in sauce for 3 minutes.
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.
Spoon cous cous onto serving plates. Top with cutlets and sauce. Sprinkle with parsley leaves. Serve with green salad.