Turkish-Style Grilled Lamb with Cous-Cous

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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
½ red onion
3—4 spring onions
juice of one lemon
2 tbsp chopped fresh parsley
1 tbsp olive oil

Spice Mixture

2 tsp cumin seeds or cumin powder
1 tsp dried crushed chilli flakes or chilli powder
1 tsp tumeric
¾ tsp powdered ginger or ¾ inch fresh ginger
1—2 cloves garlic, chopped or crushed
½ tsp crushed coriander seeds or coriander powder
½ 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.