RICHMOND, Va. – World Traveler and Culinary Expert Gabrielle Tenney, Owner of Savvy & Well with Gabrielle, walked us through how to put together her Turkish Spiced Lamb with Currant and Pistachio Cous Cous, a recipe she brought back from Turkey. For more information you can visit online at www.savvyandwell.com.
Turkish Spiced Lamb with Currant and Pistachio Couscous and Lemon Yogurt Sauce
Turkish Spiced Lamb
1/2 pound lamb, leg
kebab spice mix- 1 teaspoon salt, 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1 teaspoons sumac, and 1/4 teaspoon chili powder, 1/2 teaspoon paprika, 1 teaspoon oregano, 1 teaspoon garlic powder,
1 zucchini, sliced into 1 inch rounds
1 tablespoon oil
Currant and Pistachio Couscous
3/4 cup cous cous
1 cup water or broth
1/4 cup pistachios, salt roasted and chopped small
1/4 cup currants
1 pinch salt and 1 pinch pepper
1/4 cup parsley, chopped fine
1 lemon, juiced (reserve tsp or 2 for lemon yogurt sauce)
2 tablespoons olive oil
Lemon Yogurt Sauce
1 cup plain Greek yogurt
1-2 tsp lemon juice (based on your preference)
1 clove garlic, chopped fine
pinch salt and pepper
!For the Lamb
Season the lamb with the kebab spice mix and refrigerate while you prepare the couscous and yogurt sauce.
!For the Couscous
Bring the water or broth to a boil and pour over the couscous you have placed in a bowl. Cover and let stand for 5 minutes. In a small bowl add the pistachios, currants, salt, pepper, parsley, lemon and olive oil. Taste for seasoning- adjust with lemon, salt and pepper until delicious.
After 5 minutes and the couscous has absorbed the liquid fluff with a fork and add the currant mix. Taste and adjust the seasoning if necessary.
!For the Lemon Yogurt Sauce
Add the chopped garlic, salt, pepper, 1 teaspoon of lemon juice and yogurt. Mix until combined and taste for seasoning- adjusting with salt, pepper and lemon until delicious.
Turn on your grill plate or skillet to medium high. Once hot add the tablespoon of oil, swirl to coat the pan and add the lamb, sear on all sides until cooked (5-7 minutes to medium rare) then add the zucchini and sear on both sides for 2 minutes per side so it is slightly browned but not mushy.
Add a spoonful of couscous to your plate, top with half the zucchini, lamb and top with a dollop of yogurt sauce.