Easy curry lamb with crisp couscous

Turn leftover braised lamb into an easy curry.

Credit: Mad Good Food

• serves

  1-2

• prep

  15 minutes

• cook

  55 minutes

• difficulty

  Easy

Ingredients

• 1½ tbsp (30 ml) coconut oil
• ½ white onion, diced
• 1 large carrot, medium diced
• 1 Potato (Yukon or Russet), diced
• 3 tsp turmeric
• 3 tsp curry powder
• 1 tsp ginger powder
• 2 sprigs fresh thyme
• 1 cup coconut milk
• 1 tsp lime juice
• 1 tsp sambal
• Leftover shredded lamb shank  
• 1 green onion, coarsely chopped
• 1 bunch coriander (cilantro), coarsely chopped
• salt & pepper to taste
• 1½ tbsp unsalted butter
• 2 cups leftover couscous (or serve with rice)
• 3 tsp olive oil
• 1 clove garlic, minced
• Small handful green beans (haricot vert)
• kosher salt and fresh cracked pepper, to taste

Instructions

1. In a sauté pan, bring coconut oil to medium heat and sauté onion, potato and carrot for 15 mins.
2. Add turmeric, ginger, curry powder, thyme, coconut milk, salt, lime, sambal and shredded lamb shank and simmer for 35 minutes, until carrots and potatoes are completely tender. Add ½ cup of water at a time as the sauce reduces.
3. Add additional lime juice and sambal to taste, remove from heat and finish with green onion and cilantro.
4. While the curry is simmering, heat butter in a sauté pan, add couscous and stir fry until crisp. Season with salt and pepper to taste. Set aside.
5. Meanwhile, in a sauté pan, add olive oil and minced garlic, allow to cook for just 1-2 mins.
6. Add beans and cook until desired tenderness, approximately 10-15mins. Serve alongside lamb curry and couscous.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.