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Not really a Turkish meal, but my own creation in the Turkish style.
2 lamb leg steaks
300 mL vegetable stock, boiling
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.