Recipe(tried): Easy lamb curry and Couscous

Have,t been here for a while.....the dreaded winter school holidays (all 1 month of it!!!!!!!)hit me with a vengence this year i,ve either had the house full of children or been moms Taxi!!still we,ve had fun and I,ve certainly beeen baking and cooking all the time.Here is what we had for supper last night.....

Easy Indian Lamb Curry
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serves 4

2-3/4 Tbs. sunflower oil
1 onion, diced
2 cloves garlic, minced
2-3/4 Tbs. Indian curry paste
2 tsp. turmeric
1 lb. lamb leg steaks, diced
2 cups coconut milk
1 tsp. brown sugar
1 lime or lemon, juiced
1/3 cup plus 3 Tbs. roasted peanuts, chopped
1/4 cup cilantro leaves, chopped

Heat oil in a heavy nonstick skillet over medium high heat. Saut onion and garlic 1-2 minutes. Add curry paste and turmeric and saut until fragrant. Add lamb and cook 2-3 minutes until browned. Stir in coconut milk and simmer 20 minutes or until meat is tender. Stir in brown sugar, lime or lemon juice and peanuts. Sprinkle with cilantro before serving.

NB I doubled the ingredients as my sons had there friends over.

with this we had ..............couscous instead of the usual rice.....Couscous
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Ingredients

2 tablespoons olive oil
1 tablespoon (1/2 ounce) unsalted butter
1 cup fine mirepoix(finely diced carrot.celery and onion)
1 tablespoon (4 or 5 cloves) minced garlic
3 cups couscous (the quick kind)
3 cups Chicken Stock, heated
1/4 cup chopped fresh mint
salt
freshly ground white pepperDirections
1. In a large saucepan or a wok, heat the olive oil and butter. Sweat the mirepoix and the garlic for 2 or 3 minutes. Add the couscous and coat well. Pour in the stock and cook for 2 minutes, stirring occasionally. Stir in the mint and mix thoroughly. Season with salt and pepper to taste and keep warm.

Serves 8.

To prepare ahead
Through step 1, about 1 hour before serving, keeping warm until needed.

and a refreshing cucumber salad........

Cucumber, Feta, and Mint Salad
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2 medium cucumbers
1+1/2 cups (375 ml) crumbled feta cheese
1/2 cup (125 ml) chopped fresh mint leaves
1/2 cup (125 ml) extra virgin olive oil
1/4 cup (60 ml) fresh lemon juice
Salt and freshly ground pepper to taste

Peel half the skin of the cucumbers in lengthwise strips and cut them
into very thin slices. Arrange the slices on a serving platter or
individual serving dishes. Sprinkle the feta cheese on top, followed
by the mint. Whisk together the olive oil, lemon juice, salt, and
pepper and pour over the salad,
Serves 4 to 6.To finish off we had some fresh grapes and pineapple slices sprinkeled with a little cinnamon sugar

I hope you all have a lovely day
love Julie