Alpro ‘Hot Hot Hot’ Harissa Lamb

Name: Alpro ‘Hot Hot Hot’ Harissa Lamb
Prep time: 115 min
Cook time: 136 min
Total time: 251 min
Yield: 4
Cuisine: International
Ingredients: 4 Lamb Steaks; 1 clove garlic, crushed; 4 tbsp Harrisa paste; 250g Alpro soya plain yogurt alternative; Squeeze of lemon; 2 tbsp Harrisa paste; 100g Alpro soya plain yogurt alternative; 200g cous cous; ½ pomegranate, deseeded; 150g chickpeas, cooked (tinned are fine); 10 Kalamata olives, sliced; Handful of mint, chopped; Handful of flat leaf parsley; 4 tbsp extra virgin olive oil; 2 tbsp white wine vinegar; 2 tbsp lemon juice; 1 tbsp honey

Over a year ago 3,241 views

Prep: 115 mins

Cook: 136 mins

Serves: 4

Main Course

Ingredients

4 Lamb Steaks
1 clove garlic, crushed
4 tbsp Harrisa paste
250g Alpro soya plain yogurt alternative
Squeeze of lemon
2 tbsp Harrisa paste
100g Alpro soya plain yogurt alternative
200g cous cous
½ pomegranate, deseeded
150g chickpeas, cooked (tinned are fine)
10 Kalamata olives, sliced
Handful of mint, chopped
Handful of flat leaf parsley
4 tbsp extra virgin olive oil
2 tbsp white wine vinegar
2 tbsp lemon juice
1 tbsp honey

Accompaniment

Description

Marinated in advance then ready in minutes, this spicy dish is perfect for entertaining friends. The Harissa paste gives it a fiery heat, nicely balanced by the Alpro Simply Plain.

Method

1
In a shallow dish, blend the marinade ingredients together and add the lamb steaks, making sure they are well coated. Leave in the fridge for around 2 hours to soak up the flavours.

To make the cous cous place it in a heat proof bowl and pour over 250ml of boiling water, cover with cling film and leave for 5-10 minutes. While the cous cous is cooking, prepare the lamb. Heat a little olive oil in a pan, then add the lamb steaks and cook for 2-3 minutes each side. Remove from the pan and allow the meat to rest for a few minutes.

Returning to the cous cous, fluff up with a fork and stir in the herbs, pomegranate seeds, olives and chickpeas. Whisk together the olive oil, vinegar, lemon juice and honey and stir that through.

Over a medium heat, blend the sauce ingredients and gently warm through. Divide the cous cous between 4 plates, slice the lamb steaks and arrange on top, drizzling with a little of the sauce before serving. A spicy dish with more than a hint of eastern promise.