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13 November 2014

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You are in: Hampshire > BBC Radio Solent > Jon Cuthill > Info Vault > Faster Chef > Faster Chef - Harrisa Lamb with Cous Cous

Harrisa Lamb with Cous Cous

Fasterchef - Harrisa Lamb with Cous Cous

Faster Chef - Harrisa Lamb with Cous Cous

Love cooking, but don't think you can make a great meal with your 100mph hectic lifestyle? Let BBC Radio Solent's Jon Cuthill help you with a variety of different tasty and speedy recipes.

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Every week Jon Cuthill invites some of the South's best chefs to take the Faster Chef Challenge. Their task is to cook a meal live on the radio in under five minutes, and make it look, smell and taste delicious. You can also click on the link below to download other recipes from the series.

Harrisa Lamb with Cous Cous

By Matthew Fleet Chef from the Newlyns Cookery School.

Ingredients Serves 2

1 Loin of Newlyn’s Lamb (trimmed and cut in half)
2 teaspoons Harrisa Paste
1 teaspoon Cumin Seeds
100g Cous Cous
½ jar Roasted Peppers or Pimentos (drained and chopped)
100ml Passata (sieved tomatoes)
Extra virgin Olive Oil
Maldon Salt
Ground Black Pepper
2 Cloves Garlic
Small Handful of Flat Leaf Parsley
Zest and juice of ½ lemon
Zest and juice of ½ orange

Put the pan on the heat with a good glug of olive oil. Meanwhile rub the Harrisa paste into the lamb and roll in the cumin, season with salt and pepper. Place the lamb in the pan and gently fry turning occasionally.

Meanwhile make the Cous Cous by pouring the juice of the lemon and orange into a bowl with the cous cous and approximately 100ml of boiling water. Cover the bowl with cling film for 3 minutes. After 3 minutes break the cous cous up with a fork and add the rest of the ingredients and serve.

Take the lamb out of the pan, allow to rest and slice. Place on the plate with the Cous Cous.

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last updated: 15/08/2008 at 13:25
created: 07/08/2008

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