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Export 11 ingredients for grocery delivery
Step 1
Combine the cumin, paprika, garlic, sauce, chutney and 1 tablespoon oil in a bowl. Season. Add lamb, turning to coat, then cover and marinate in the fridge for 30 minutes.
Step 2
Place the couscous in a heatproof bowl. Bring stock to the boil in a saucepan, then add the remaining oil. Pour liquid over the couscous, season, then cover with a tea towel and stand for 5 minutes to absorb.
Step 3
Meanwhile, heat a chargrill pan or barbecue on medium-high. Cook the lamb for 3 minutes each side (or until cooked to your liking). Set aside in a warm place for 5 minutes to rest.
Step 4
Fluff the couscous grains with a fork to separate, then stir in the coriander. Thickly slice the lamb, then drizzle with yoghurt and serve with chutney, couscous and freshly ground black pepper.
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