Lamb chops with curried couscous, yoghurt and zucchini
6 servings
25 minutes
Lamb chops with curry couscous, yogurt, and zucchini is a refined dish of Turkish cuisine that combines the tenderness of meat with the aroma of spices. The lamb, marinated in a spicy mix of pepper and salt, gains a rich flavor while grilling gives it a crispy crust. The couscous simmered in turmeric, curry, and cinnamon is filled with Eastern notes, while fresh zucchini with thick Greek yogurt creates a balance of lightness and creaminess. This dish is a true gastronomic journey into the world of Turkish traditions where spices reveal depth of flavor and textures intertwine in harmony. Served with yogurt sauce, it is perfect for a warm family dinner or entertaining guests, impressing them with its combination of flavors and aromas.
1
In a small heavy pot with a thick bottom, add curry, turmeric, cinnamon, a quarter teaspoon of black pepper, and lightly heat (about 1 minute). Then add one and a half cups of water, half a teaspoon of salt, and bring to a boil.
- Curry powder: 0.8 teaspoon
- Turmeric: 0.3 teaspoon
- Ground cinnamon: 0.1 teaspoon
- Water: 300 ml
- Salt: 1 teaspoon
2
Pour couscous into a large bowl, cover with boiling water and spices, cover with a plate or plastic wrap, and let it sit for 5-6 minutes.
- Couscous: 225 g
3
Meanwhile, heat a greased skillet or baking tray on a moderately high grill. Sprinkle the lamb chops with salt and pepper and grill for about 6 minutes. Turn once during cooking.
- Lamb shoulder: 700 g
- Salt: 1 teaspoon
- Ground black pepper: 0.5 teaspoon
4
While the meat is frying, peel the raw zucchini and grate it coarsely. Add Greek yogurt, dried mint, salt to the zucchini, and mix thoroughly.
- Courgette: 250 g
- Greek yoghurt: 150 g
- Peppermint: 1 bunch
- Salt: 1 teaspoon
5
Let the cooked lamb rest for 5 minutes and serve it with couscous. For the sauce - zucchini with yogurt.
- Couscous: 225 g
- Courgette: 250 g
- Greek yoghurt: 150 g