Lamb Chickpea Curry and Couscous

Name: Lamb Chickpea Curry and Couscous
Yield: 1 Person
Cuisine: British
Ingredients: 340 g Lamb Chops; 3 tbsp. Olive Oil; 50 g butter; 1 large Onion; 4 tsp. Curry Powder; 6 pinches Table Salt; 500 ml cold water; 1 tin Chickpeas; 100 g Couscous; 150 ml boiling hot water; 3 pinches Table Salt to flavour at the end

Gary Waite @cook_20376404

A quick dinner I knocked up out of nowhere

Gary Waite @cook_20376404

A quick dinner I knocked up out of nowhere

Saved

Ingredients

1 Person

340 gLamb Chops
3 tbsp.Olive Oil
50 gbutter
1large Onion
4 tsp.Curry Powder
6 pinchesTable Salt
500 mlcold water
1 tinChickpeas
100 gCouscous
150 mlboiling hot water
3 pinchesTable Salt to flavour at the end

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Steps

1

Place the 3 tablespoons of Olive Oil in a medium sized saucepan and then add the 50g butter - heat through on the hob stove and then peel - wash - and roughly chop the One large Onion into the Saucepan and then gently fry the chopped onions on the lowest simmer
2

In a large mixing bowl add lots of cold water and then soak wash the Lamb Chops and then add the Lamb Chops to the Saucepan - add the 4 level teaspoons of Medium spiced Curry Powder and the 6 pinches of Table Salt and then just shallow fry the Lamb Chops in the Saucepan 4 minutes on each side
3

Add the 500ml cold water and then keep boiling away on a very high hob heat until thickened and then drain away the Chickpea juice and then add the tinned Chickpeas
4

Boil cold tap water in the Electric Kettle etc. Place the 100g Packet of Spicy Vegetable Cous Cous in a mixing bowl and then place boiling hot water in a measurement Cup or Jug and measure 150ml and then pour that boiling water over the Cous Cous and leave to stand for 5 minutes and then fluff up with a Dinner Fork. Serve all the Curry with the Cous Cous and then enjoy eating it all