Ingredients

• 1 lamb steak
• cut into cubes
• 1 tbsp olive oil
• ½ tsp coriander seeds
• ½ tsp cumin seeds
• ½ tsp dried chilli flakes
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 tsp chopped fresh dill
• 1 tsp chopped fresh parsley
• 125g/4½oz couscous
• cooked according to packet instructions
• salt and freshly ground black pepper
• 50g/1½oz butter
• 25g/1oz caster sugar
• ½ tsp white wine vinegar
• 1 apricot
• stone removed
• chopped
• salt and freshly ground black pepper

Directions

• For the lamb
• place the lamb and oil into a bowl and mix well.
• In a pestle and mortar
• grind together the coriander
• cumin and chilli flakes. Add to the lamb and mix together
• then season with salt and freshly ground black pepper.
• Heat a griddle pan until smoking. Add the lamb and cook for 1-2 minutes on each side
• or until cooked through.
• For the couscous
• place the oil
• fresh herbs and couscous into a clean bowl. Mix well with a fork and season
• to taste
• with salt and freshly ground black pepper.
• For the chutney
• melt 25g/1oz of the butter in a frying pan over a medium heat. Add the sugar
• vinegar and apricot and cook until the apricot has softened and broken down.
• Add the rest of the butter and stir to create a thick purée.
• To serve
• place the couscous onto a plate
• top with the chargrilled lamb and drizzle over the apricot sauce.