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.