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Lamb fillet with aubergine and courgette salad

Category: Lunch
Sub-Category: Meat dishes
Difficulty/Costs: response / normal
Number of people: 12
  • 1.5 kg lamb fillets
  • 3 go. tbsp. harissa paste
  • ½ l of oil (one part for fillets, a part of Harissa paste)
  • 6 tablespoons olive oil (Part 1)
  • Approximately 1 kg green zucchini
  • Approximately 1kg yellow zucchini
  • 50 ml olive oil (Part 2)
  • 300 g couscous
  • 300 g flour
  • 375ml dry white wine
  • 6 limes
  • Chili paste
  • 10-12 small eggplants
  • 150 g dark raisins seedless
  • 150 g peeled almonds
  • 60 g butter
  • 750 ml milk
  • 750 ml water
  • 3 Bd. Coriander leaves
  • 5 Vol. Flat-leaf parsley
  • 3 go. Teaspoon ground coriander
  • salt


Blend the oil and the harissa paste together. Then remove the skin from the lamb fillets and coat them with the harissa oil mixture. Then cover them and put aside. In the meantime, clean and grate the green and yellow zucchini into ½ cm thick slices. Then salt them lightly. Now clean the aubergines and cut lengthwise into ½ cm slices and salad them as well.

Stir the couscous into boiling water, bring it to the boil, then cover and take off the stove to let the couscous swell. Next mix one part of the oil with couscous, then blend in the coarsely chopped parsley.

Chop the almonds coarsely as well, then roast them in a frying pan until brown. As soon as they have the expected colour add the butter and heat until the butter foams. Season with salt. Then place the almonds on a paper towel to drain.

Next chop the raisins coarsely and add them to the salad dressing. Add white wine, the remaining part of the oil and ground coriander and mix well. Peel the limes so that no skin is visible anymore, cut into thin slices, cover and set aside.

Now heat the oil for the lamb fillets. Fry on each side for 1 ½ minutes and then let cool down.

Now talk the eggplant slices and pad them dry. Put into a pan add the milk and let them simmer for 10 minutes, then put them aside as well.

In the deep fat fryer or a pan, heat the oil to 180 ° C. In the meantime, pad the eggplants dry once again, then dip them into flour on both sides. Put into the hot oil and fry for 2-3 minutes or until golden brown.

Next pad the zucchini slices dry. Then cut the lamb fillets into 1 cm thick strips and season lightly with salt.

The meat juices which is still in the pan will be added to the salad dressing, then chop the coriander leaves and blend in with the dressing.

Now mix all ingredients well, then pour the salad dressing over it and stir once again.

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