Spiced Lamb with Parsley & Mint Couscous

This recipe features in these meal plans: Winter Warmers 1, World Spice Trail.

Lamb cooked in a spiced yogurt sauce and served with a simple herb couscous and home-made harissa paste.


  • 1 large courgette (approx 310g), sliced and cut in half
  • 170g of Greek yogurt
  • 1 large onion (approx 210g), chopped
  • 350g of diced lamb
  • 300g of couscous
  • 9 tbsp olive oil
  • 2 tsp mild chilli powder
  • 1 tsp medium curry powder
  • 4 tsp ground cumin
  • 21/2 tbsp ground coriander
  • 1 tsp fresh ginger, grated
  • 1 tsp ground cinnamon
  • 2 cloves of garlic, finely chopped
  • chicken stock
  • 2 tbsp fresh parsley
  • 3 tbsp fresh mint
  • 1/2 tsp paprika
  • 1 tbsp tomato puree
  • 2 fresh red chillies, deseeded and chopped
  • Serves: 4
  • Course: Main Course
  • Preparation time: 35 mins
  • Cooking time: 35 mins
  • Price per person: £2.23
  • Store cupboard: Cook's
  • Calories per serving: 1120
  • 5-a-day per serving: 0.9
  • Print Recipe
Spiced Lamb with Couscous photo

818 cooks think so


  1. Mix together the chilli powder, cinnamon, curry powder, 1/2 tbsp coriander, 1 tsp cumin with 2 tbsp oil. Trim the fat off the diced lamb and discard. Add the lamb to the marinade and set aside for 30-60 minutes.
  2. To make the harissa paste, mix together the chillies, paprika, tomato puree, 2 tbsp coriander, 3 tsp cumin, half the garlic and 6 tbsp olive oil in a pestle and mortar or food processor. Gently cook in a saucepan for 2-3 minutes to help release the flavours. Remove from the heat and set aside.
  3. Heat 1 tbsp oil in a frying pan and cook the onion, ginger and remaining garlic for 3-4 minutes, or until the onion is soft.
  4. Add the lamb and marinade and cook for 3-4 minutes, or until the lamb has browned. Pour in 400ml water and simmer, covered, for 20 minutes. Add a little water if the sauce becomes dry.
  5. Prepare the couscous according to the packet instructions with chicken stock instead of water and season with salt and pepper. Mix in the parsley and mint.
  6. Meanwhile, add the courgette to the lamb and cook for 2-3 minutes, or until tender. Remove the pan from the heat and stir in the yogurt. Season with salt and pepper.
  7. Serve the spiced lamb with the herb couscous and drizzle with the harissa paste.

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