Summary

Ingredients

• 2 lamb salmon
• 1 lemon (s), organic
• 4 stems mint
• 2 tablespoon olive oil
• 200 g natural yourt, 3.5% fat
• 120 g couscous
• 2 pointed peppers, red
• 1 onion (s), red
• 2 small carrots
• 1 small zucchini
• 100 g mushrooms
• 3 teaspoons cumin
• 8 peppercorns, green
• 8 cardamom pods
• 1 teaspoon chervil, dried
• 1 tablespoon vegetable stock
• water
• Olive oil for frying

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Instructions

1. Wash the lemon, rub the peel and squeeze out the juice. Wash the mint, spin dry and finely chop. Wash the pointed peppers, cut open, core and dice. Peel the onion and also dice or chop it. Peel the carrots, wash the zucchini and cut both into strips and then into small cubes. Rinse the lamb salmon and pat dry. Clean or peel the mushrooms and chop them into small cubes.
2. Finely crushed cumin, green pepper, cardamom and chervil in a mortar.
3. Mix 2/3 of the spices, the olive oil, half of the chopped mint, the lemon zest and 1/3 of the lemon juice into a marinade and marinate the lamb salmon in the fridge for at least 2 hours.
4. Stir the yoghurt in a bowl until creamy, add the rest of the mint, 1/3 of the lemon juice and 1/3 of the spices to taste in the refrigerator and let it steep for a while.
5. Fry the diced vegetables in a pan in a little olive oil over medium heat and season with the rest of the spices and the rest of the lemon juice.
6. Let the couscous soak in vegetable broth according to the instructions on the package. Then add to the vegetables in the pan and mix everything well.
7. Fry the lamb salmon with the marinade in a grill pan on both sides over high heat and then let simmer over low heat.
8. Arrange the vegetables and couscous on plates and place a piece of lamb on each. Put the yoghurt dip next to it and serve everything immediately.