Grilled lamb chops with curried couscous
I have used couscous in this dish because it is almost a staple ingredient in most home pantries. Additionally, it goes wonderfully with most Indian dishes and flavors. Couscous has its own set of health benefits as well: it’s high in fiber and is a healthy alternative to rice or bread. Serve this main course combo with a vegetable dish of your choice or with my favorite pairing, Sweet and Sour Asparagus with Cashews.
– 1 cup (245 g) plain yogurt,1 tablespoon garam masala.
– Salt, to taste, 1½ lbs (750 g) ½-in (1.25-cm)-thick lamb chops.
– 1 teaspoon curry powder, ¼ teaspoon ground turmeric.
– 1∕8 teaspoon ground cinnamon, 1 teaspoon paprika.
– 1½ cups (375 ml) water, 2 tablespoons butter.
– 1½ cups (300 g) couscous.
Mix together the yogurt, garam masala and salt in a small bowl. Marinate the lamb chops with the yogurt mixture overnight or for at least 4 hours.
Toast the curry powder, turmeric, cinnamon and paprika in a small heavy saucepan over medium heat, stirring constantly until fragrant, about 1 minute. Add the water, salt to taste and the butter, and bring to a boil. Place the couscous in a heatproof bowl and pour in the boiling water mixture. Quickly cover with plastic wrap and let it stand for 5 to 10 minutes.
Preheat the grill or broiler to 375ºF (190ºC) or to high heat.
Scrape o the excess marinade and grill the lamb chops, turning over once, for about 3 to 5 minutes on each side for medium doneness and set aside.
Fluff the couscous with a fork and transfer it onto a serving platter. Place the lamb chops over the couscous and serve hot.
Food: Grilled Lamb Chops With Curried Couscous