1 tbsp tomato purée
1 tsp ground ginger
1 tsp cayenne pepper
¼ tsp paprika
salt and freshly ground black pepper
175g/6oz lamb steak
olive oil, to drizzle
Preheat the oven to 220C/425F/Gas 7.
In a bowl, mix together the tomato purée and spices and season with salt and freshly ground black pepper.
Use the back of a spoon to rub the spice mixture onto both sides of the lamb, drizzle with olive oil. Set aside for five minutes.
Heat a griddle pan until very hot. Cook the lamb on the griddle pan for 2-3 minutes on each side, then transfer to the oven to cook for a further five minutes, or until cooked to liking. Remove and set aside for five minutes before slicing.
Meanwhile, loosen the couscous with a fork and stir through the remaining ingredients, except the chives.
Place a ring mould into the centre of a serving plate and fill with the couscous, pressing down firmly. Remove the ring and top with the lamb, pouring over the pan juices and garnishing with the fresh chives.
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