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Mondays, Tuesdays & Wednesdays | TV2

Ep 24 Chloe and Kelly: Fillet of Lamb with Israeli Couscous and Persian Cigar


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Prep: 25 mins (+ 2 hours marinating)

Cook: 30 mins

Serves: 4

 

Ingredients

  • 8 lamb fillets
  • Chopped parsley, to garnish

Lamb curry paste

  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 2 tsp sweet paprika
  • 1 tsp ground coriander
  • 1 tsp cayenne pepper
  • 1 lemon, zested, plus extra 2 tbs lemon juice
  • 1 tbs olive oil
  • 1 tsp brown sugar
  • 2 garlic cloves, crushed

Couscous salad

  • 500ml (2 cups) vegetable stock
  • 250g pearl couscous
  • 2 tbs lemon juice
  • 2 tbs extra virgin olive oil
  • 1/2 bunch parsley, leaves picked
  • 1/2 bunch mint, leaves picked
  • 1 small red onion, finely chopped
  • Seeds of 1 pomegranate
  • Salt and pepper, to season

Persian cigars

  • 100g goat’s cheese
  • 100g feta cheese
  • 1 tbs smoked paprika
  • 4 large spring roll wrappers
  • 30g butter, melted
  • Vegetable oil, to deep-fry

 

Method

  1. To make lamb curry paste, combine all ingredients in a bowl. Add lamb and rub all over to coat. Cover and refrigerate for 2 hours or overnight.
  2. To make couscous salad, bring stock to the boil in a medium saucepan. Reduce heat to low. Add couscous and simmer, covered, for 10 minutes or until tender and stock is absorbed.
  3. Whisk lemon juice and oil in a large bowl, then stir in couscous and remaining ingredients. Season with salt and pepper.
  4. To make Persian cigars, combine cheeses and paprika in a small bowl.
  5. Place spring roll wrappers on a clean work surface. Divide cheese mixture among wrappers and brush edges with melted butter. Roll to enclose, folding in sides. Repeat with remaining pastry sheets, butter and filling.
  6. Bring lamb to room temperature. Preheat a large frying pan over medium-high heat. Add lamb and cook for 2 minutes on each side or until cooked to your liking. Transfer to a warm plate for 5 minutes to rest. Slice lamb.
  7. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Working in batches, gently drop cigars into oil and fry, turning halfway, for 3 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel.
  8. Divide couscous among serving plates and top with lamb. Garnish with parsley and serve with Persian cigars on the side.

 

Tips

  • Israeli couscous is also known as pearl couscous and is a small spherical type of pasta.
  • You could substitute lamb fillets for backstrap, chops or cutlets.
  • These Persian cigars would make a great canapé or appetiser. Serve with sweet chilli sauce or a squeeze of lemon.

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