Feriel’s Braised Lamb Loin Chops with Veggies Cous Cous and Mango Salad

TRH Feriel's Briased Lamb Loin Chops with Veggies Cous Cous and Mango Salad
Ingredients
500g Lamb loin chops
Robertson steak and chop spice
Robertson Braai Mix spice and Peri Peri
Aromat
Mix all well together with Steers BBQ Sauce
Fry chops on both side in oil and close with lid.
Add more water if needed. Cook until soft and succulent.
Serve with veggies Cous Cous.
Sliced Mango, Cocktail tomato and baby spinach

Cous Cous with Veggie Stirfry
1 cup cous cous
2½ cup boil water
1 teaspoon fine salt
2 table-spoon extra virgin olive oil
1 teaspoon dried organum herb
Mix all together in dish with lid. Set a side
Braised 1 red onion and 3 chopped fresh garlic in griddle pan.
Add 1 cup Hawaii stir-fry veggies.
Add salt to taste and black grounded pepper.
Stir-fry until veggie tender and mix cous cous and stir until heated.

Prepared, tried and tested by: Feriel Sonday

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