• 4servings
  • 40minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 12 pieces lamb cutlets

  2. salt and pepper

  3. Ingredients 1

  4. 2 packets of the

  5. 3 in 1 instant asian coffee powder (from oriental grocery shop)

  6. cup oyster sauce

  7. 2 tablespoons soy sauce

  8. 2 tablespoons korean hot sauce (gojungjang paste)

  9. cup of water

  10. 2 tablespoons oil

  11. 2 cups instant couscous

  12. Ingredients 2

  13. 1 lebanese cucumber - seeded and cubed

  14. cup chopped coriander leaves

  15. 1 green capsicum - seeded and cubed

  16. salt and pepper to taste

  17. 1 tablespoon extra virgin olive oil

  18. 2 tablespoons sesame oil

Instructions Jump to Ingredients ↑

  1. Tenderise and flatten lamb cutlets in between two parchment paper.

  2. Season with salt and pepper Pan fry lamb cutlets in a non stick pan for about 3 mins on each side.

  3. Rest lamb cutlets and keep warm.

  4. Prepare Instant Couscous according to package instructions.

  5. Add Ingredients 2 and mix well.

  6. Heat oil on medium heat in wok.

  7. Add Ingredients 1 Stir and cook on medium heat until gravy is thick and coats the back of spoon Taste for seasoning Add pan fried and rested lamb cutlets.

  8. Stir and coat lamb cutlets evenly with sauce.

  9. Add sesame oil and stir well to mix.

  10. To assemble dish Spoon and pack couscous into a small Chinese bowl Turn out onto a plate Put three pieces of lambcutlets on the couscous.

  11. Serve remaining sauce in a separate bowl on the side.

  12. Serve with salad


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