- Toby Inkster
- spicy; turkish; recipes; lamb; arab
Not really a Turkish meal, but my own creation in the Turkish style.
- 2 lamb leg steaks
- 150g cous-cous
- 300 mL vegetable stock, boiling
- 1 tomato
- Â½ red onion
- 3---4 spring onions
- juice of one lemon
- 2 tbsp chopped fresh parsley
- 1 tbsp olive oil
- 2 tsp cumin seeds or cumin powder
- 1 tsp dried crushed chilli flakes or chilli powder
- 1 tsp tumeric
- Â¾ tsp powdered ginger or Â¾ inch fresh ginger
- 1---2 cloves garlic, chopped or crushed
- Â½ tsp crushed coriander seeds or coriander powder
- Â½ tsp powdered cinnamon
Crush and mix the spices with a pestle and mortar. Add a 1 tbsp lemon juice to make a paste. Rub paste onto the lamb steaks. Grill or griddle for 5---10 minutes on each side, until nicely browned.
Meanwhile, finely chop the onion, tomato, spring onions and parsley. Heat the oil in a frying pan. Fry the red onion and spring onion for a couple of minutes. Add the tomato, parsley, cous-cous and stock and remove from heat. After 3---4 minutes, stir in the remaining lemon juice.
Spoon the cous-cous mixture onto two plates and place the steaks on top. If you're extra hungry, serve with hummous and pitta bread.