Pop the steaks on a plate. Drizzle a little oil over each one and rub it in. Sprinkle 1 tsp ras el hanut over the steaks. Rub this on both sides. Set aside.
Fill and boil the kettle. Place the couscous in a bowl. Add a pinch of salt. Pour over 300ml boiling water and stir well. Cover with a plate and set aside.
Peel, then top and tail the carrots. Coarsely grate them into a bowl. Toast the coriander seeds in a dry frying pan till they begin to smell aromatic. Tip them into a bowl.
Finely grate the zest and squeeze the juice from the lime. Add to the coriander seeds. Add a pinch of chilli powder and half the honey.
Add 2 tbsp olive oil to the bowl. Take a fork and whisk everything together. Taste and add more honey if you think it needs it.
Strip the leaves from the mint and chop them. Add them to the carrots. Pour the dressing over the carrots. Stir to mix.
Heat a griddle pan till it’s smoking hot. Add the lamb, Cook for 3 mins on each side till seared on the outside but still pink in the middle. Cook for 4 mins for medium and 5 mins each side for well done.
Stir the couscous with a fork to fluff up the grains. Serve the steaks with the couscous and carrot salad.