Spiced lamb with couscous and sambal.
Need a quick mid week healthy dinner? Read on.
You need for 4 girls, 10 fashionistas, 20 models
2 back straps of lamb
1 teasp cumin
1 teasp coriander seeds or dry coriander
½ teasp chilli flakes
3 spring onions
1 tomato½ red onion
1 tabs designer olive oil
2 tabs lime juice
1 cucumber
Some green beans for 4
Couscous for 4
- Find a mortar and pestle
- Take off new Prada heels ( you can’t walk in them anyway)
- Roll up the cuffs on your pretty new chiffon poets sleeve blouse
- Pour a wine or two
- Throw coriander seeds and the dry cumin in mortar and pestleSmash. Think ex husbands to get right consistency
- Put on couscous. You can work out how to cook that. I have told you many times.
- Pour another wine as you read back of couscous packet and try to figure out how to make it.
- Sprinkle lamb with the coriander cumin mix
- Let the lamb sit and have a ponder about life while you make the sambal
- Peel cucumber and chop into small pieces It should about the same size of the available credit on your Mastercard. Tiny.
- Repeat chopping with tomato
- Put on Missoni sunglassesChop red onion to the same size.Wipe away mascara
- Grab a bowl and throw the red onion, the cucumber, the snazzy designer olive oil and lime juice. Taste and Nod if happy
- Throw the spring onions and chilli flakes through the cookedcouscous.
- Add some fresh coriander leaves if you have some in thefridge.
- Cook the lamb for about 3 minutes or until it’s cooked to your liking. This is a good idea since you are the one eating it.
- Let the lamb rest and recover. You can too in a minute
- Boil some water and quickly steam the beans
- Serve the couscous on the chic white plates Then top with chicly sliced lamb nonchalantly luxuriating on the bed of beans
- Drizzle over the sambal. This will add a divine melange ofcolours, crunch and texture. Think the latest Prada winter collectionand you’ll get the picture
- Pour wine.
- Eat.
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