BRING a half full kettle to the boil.
- In a medium bowl, combine lamb spice mix, tomato paste and a drizzle of olive oil. Pat lamb dry with paper towels and coat well in spice mix. Set aside.
- In a small, heat-proof, bowl add couscous, broccoli, a drizzle of olive oil and a pinch of salt. Stir to coat in oil. Add boiling water and stir to combine. Cover with cling film or a plate to steam for 10 minutes. Fluff up grains with a fork then fold through mint, spinach and onion. Season with salt and pepper.
- While couscous is steaming, heat a drizzle of olive oil in a small fry-pan (preferably non-stick) on medium heat. Fry lamb for 5–6 minutes total (for medium-rare), turning fillets regularly to ensure even browning. Wrap in foil and leave to rest for 5 minutes, before slicing against the grain.
- Wipe pan clean with a paper towel, return to medium heat with a drizzle of oil; add onion and fry for 2 minutes; add tomato, tomato paste, red wine vinegar and sugar, cook a further 1–2 minutes, until salsa thickens slightly. Season with salt and pepper.
TO SERVE, place broccoli couscous on a plate. Top with sliced lamb and spoon over warm tomato
Spiced lamb fillets
Lamb spice mix (1 teaspoon curry powder, 1 teaspoon garam masala, ½ teaspoon ground fennel, ¼ teaspoon cinnamon)
2 teaspoons tomato paste
150g lamb fillet (at room temperature)
¼ cup couscous
½ head broccoli, finely diced
¼ cup + 2 tablespoons boiling water
1 tablespoon chopped mint
¼ bag baby spinach leaves, finely sliced
1 tablespoon finely diced red onion
Warm tomato salsa
¼ red onion, finely diced
1 tomato, diced
½ tablespoon tomato paste
½ tablespoon red wine vinegar
½ teaspoon sugar
Recipe by kiwi chef, Nadia Lim