Indian-spiced lamb with pumpkin and zucchini couscous
500g Diced Butternut Pumpkin
1 courgette, coarsely chopped
1 red onion, cut into thin wedges
1/4 cup Greek-style yoghurt
1 Tsp korma curry paste
8 Lamb Chops
1 cup couscous
1/2 cup coriander leaves
Greek-style yoghurt, extra, to serve
Coriander leaves, extra, to serve
Lemon wedges, to serve
Preheat oven to 180C. Line a baking tray with baking paper. Place the pumpkin, zucchini and onion on the lined tray. Drizzle with some olive oil. Season. Bake for 25-30 mins or until golden and cooked through.
Meanwhile, combine the yoghurt and curry paste in a dish, Add the lamb and turn to coat. Set aside for 15 mins to develop the flavours.
Cook the couscous in a saucepan of salted boiling water for 2-3 mins or until tender. Refresh under cold water. Drain.
Heat a griddle pan on a medium-high. Cook the lamb for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
Combine the couscous, pumpkin mixture, coriander and remaining oil in a large bowl. Season.
Divide the couscous mixture among serving plates. Top the lamb with a dollop of extra yoghurt. Sprinkle with extra coriander and serve with lemon wedges.