Lamb in curry sauce and aromatized couscous

Lamb in curry sauce with flavoured couscous

This year, we often have lamb on our menu. In previous years, it was a bit complicated for me to find good lamb to make at home. Then I dared myself to explore where and how to get a good piece of lamb.

Once you take courage for one thing, then the others follow…and that’s how you create a courageous recipe lamb in curry sauce with couscous, which looks very complicated in the picture, but it’s actually really simple and does not require special skills.

As one would say, it’s fit for all levels of culinary knowledge.

For lamb in curry sauce the most important thing is


Lamb, or better yet lamb chops from which you take fat and the little meat you find on them. Never throw away the meat, but rather make a gravy sauce with it, which you can later pour over the lamb chop. I know, there is not much but it’s just enough to give flavour to the meat.

This time, I took off only half, but if you find it too complicated, just take everything off the ribs.

Lamb and curry

You need a bit of butter, rosemary, salt and pepper. While we’re at rosemary, do not put too much of it and “kill” the meat with it. You always keep in mind that what you’re eating is meat, and not rosemary. So, 3-4 needles of rosemary per chop is just enough.


Make couscous according to the instructions on the packaging. You can buy the one already seasoned, or the regular one and then season it to your taste. Also, you can buy the already made seasoning for couscous, in a small jar in almost every good supermarket or health food store.

If you want to make your own seasoning mixture, here’s an option:

Ground sweet pepper

Ground coriander, cumin… cinnamon is great, too, something hot like fresh or ground pepper, turmeric

You can put it all together or choose your favourites.

The couscous is quick and easy to prepare…you need to put it in a bowl and pour with hot water. Better option is always to pour hot SOUP, broth etc. instead.

What I made from scratch is jelly on top.

Lamb and couscous, jagnjetina i kuskus

Jelly and/or sauce

For this part you will need carrot juice. It’s best to make it yourself with fresh carrot, but you can also use the carrot juice from the store.

Then, curry paste, coriander, ginger and lemon grass. You can find it all in a spice up shop.

You make a jelly from all of that, you need gelatin leaves and agar-agar.

If you only put gelatin leaves (following the instructions on the bag), the jelly part will be thicker. It’s better to combine half/half for a more elastic option. The more elastic option will be a better fit for couscous.

Sauce and gelatin are the same mixture with a different texture.

If you don’t like the jelly on your plate, you can always reduce the seasoned carrot juice to a desired thickness. Then, you can strain it to remove the unnecessary grainy leftovers and then you can use it as sauce.

Jagnjetina u kari sosu


Urban farmers’ edible flowers, micro herbs, corn, coriander…

Now let’s move onto the complete lamb in curry sauce recipe.

If you like stew with lamb then you must try this tajine

For great recipes with couscous click here


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