- 1 tbsp vegetable oil
- ½ onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp curry powder
- 1 tsp coriander seeds, crushed
- 1 tsp cumin seeds, crushed
- 110g/4oz lamb chump, chopped into 2cm/1in cubes
- water, to cover
- 1 stalk purple sprouting broccoli, trimmed and chopped into pieces
- 5 tbsp double cream
- handful fresh coriander, chopped, to serve
- 1 lemon, juice only
- ½ onion, finely chopped
- 100g/3½oz couscous
- 200ml/7fl oz hot vegetable stock
- small handful dried apricots, chopped
- handful fresh herbs, such as parsley, chives, coriander, chopped
- 1 tbsp olive oil
- salt and freshly ground black pepper
- For the lamb curry, heat the oil in a frying pan over a medium heat and fry the onion until softened. Add the garlic and cook for one minute.
- Stir in the spices and cook for a further 2-3 minutes, then add the lamb pieces and cook, turning, until browned on all sides.
- Add enough water to cover the meat and bring to the boil. Reduce the heat and simmer for ten minutes. Add the broccoli pieces and simmer for a further five minutes, or until the broccoli and lamb are tender. Stir in the cream and simmer gently until slightly thickened.
- For the couscous, squeeze the juice of half the lemon over the chopped onion and set aside.
- Place the couscous into a large bowl and pour over the hot vegetable stock. Cover with cling film and leave for 5-6 minutes, or until all the liquid has been absorbed and the couscous is tender. Remove the cling film and separate the grains of couscous with a fork.
- Add the chopped onion to the bowl along with the lemon juice it was soaked in, the apricots and chopped herbs.
- Drizzle over the olive oil and the remaining lemon juice, season with salt and freshly ground black pepper and mix well.
- To serve, sprinkle the chopped coriander over the curry. Place the couscous onto a plate and top with the curry.