Pan Fried Lamb with Couscous and Tomato and Turmeric Chutney

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Olive oil 1 tbsp
Club House Cumin Seed 1 tsp
Sliced green onions 3/4 cup
Lemon zested 1 each
Club House Turmeric, Ground 1/4 tsp
Couscous 1 cup
Chicken stock 1 cup
Pomegranate seeds 2 oz
Club House Sea Salt, French Mediterranean 1 pinch
Club House Pepper, Black Whole 1 pinch
Lamb Cutlets
Olive oil (Lamb cutlets) 2 tbsp
Tomato purée 15 mL
Club House Turmeric, Ground 1/4 tsp
Lamb cutlets 8 each
Tomato and Turmeric Chutney
Club House Turmeric, Ground 1/2 tbsp
White wine vinegar (Chutney) 1/3 cup
Caster sugar 1/2 cup
Skinned and roughly chopped ripe tomatoes 1 3/4 cup
Club House Fennel Seed 3/4 tsp
Raisins or dried apricots 3 tbsp


For Lamb Cutlets: Blend the olive oil, tomato purée and turmeric together in a large bowl. Add the lamb cutlets, season well and toss to coat evenly. Cover and refrigerate for a couple of hours or for best results, overnight.

For Tomato and Turmeric Chutney: Blend the vinegar and sugar together in a saucepan; heat gently until the sugar has dissolved. Add the tomatoes and increase the heat to high. Stir in the fennel seeds dried fruit and turmeric. Simmer for 20-25 minutes until the chutney has thickened.

For Couscous: Heat the oil in a deep frying pan and add the cumin seeds and green onions; cook for 1-2 minutes. Add the lemon zest and turmeric; stir well and cook for 30 seconds. Add the couscous then stir in the chicken stock. Turn off the heat place lid on pan and leave to stand for 5 minutes. Add the pomegranate seeds fluff up the couscous with a fork. When ready to serve remove the lamb from the marinade and heat a frying pan or griddle pan. Pan-fry the lamb for 3-4 minutes on each side or to taste. Serve the lamb with the chutney and couscous.

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