For Lamb Cutlets: Blend the olive oil, tomato purée and turmeric together in a large bowl. Add the lamb cutlets, season well and toss to coat evenly. Cover and refrigerate for a couple of hours or for best results, overnight.
For Tomato and Turmeric Chutney: Blend the vinegar and sugar together in a saucepan; heat gently until the sugar has dissolved. Add the tomatoes and increase the heat to high. Stir in the fennel seeds dried fruit and turmeric. Simmer for 20-25 minutes until the chutney has thickened.
For Couscous: Heat the oil in a deep frying pan and add the cumin seeds and green onions; cook for 1-2 minutes. Add the lemon zest and turmeric; stir well and cook for 30 seconds. Add the couscous then stir in the chicken stock. Turn off the heat place lid on pan and leave to stand for 5 minutes. Add the pomegranate seeds fluff up the couscous with a fork. When ready to serve remove the lamb from the marinade and heat a frying pan or griddle pan. Pan-fry the lamb for 3-4 minutes on each side or to taste. Serve the lamb with the chutney and couscous.
