Nadia Lim’s Spiced lamb fillets with broccoli couscous & warm tomato salsa

Nadia Lim’s Spiced lamb fillets with broccoli couscous & warm tomato salsa

Recipe by Nadia Lim

Recipe by Nadia Lim

BRING a half full kettle to the boil.

  1. 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.
  2. 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.
  3. 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.
  4. 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)


Broccoli couscous

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