By Jamie Oliver:• 1/2 teaspoon cumin seeds
• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 3-4 small dried chillies
• a small bunch of fresh rosemary, leaves picked and finely chopped
• 2 thumb-sized pieces of fresh ginger, peeled
• sea salt and freshly ground black pepper
• extra virgin olive oil
• 4 smallish neck fillets of lamb• 4 sweet potatoes, peeled, cut into 2.5 cm/1 inch dice
• 2 red onions, peeled and roughly chopped
• 4 cloves of garlic, peeled and sliced
• 12 ripe plum tomatoes, each cut into 8 pieces
• 1 stick of cinnamon
• 2 bay leaves
• a handful of dried apricots
• 285ml (½ pint) boiling water
• 350g/12oz couscous
• a little wine vinegar
• 1 large bunch of fresh coriander
• 4 tablespoons natural yoghurt
• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 3-4 small dried chillies
• a small bunch of fresh rosemary, leaves picked and finely chopped
• 2 thumb-sized pieces of fresh ginger, peeled
• sea salt and freshly ground black pepper
• extra virgin olive oil
• 4 smallish neck fillets of lamb• 4 sweet potatoes, peeled, cut into 2.5 cm/1 inch dice
• 2 red onions, peeled and roughly chopped
• 4 cloves of garlic, peeled and sliced
• 12 ripe plum tomatoes, each cut into 8 pieces
• 1 stick of cinnamon
• 2 bay leaves
• a handful of dried apricots
• 285ml (½ pint) boiling water
• 350g/12oz couscous
• a little wine vinegar
• 1 large bunch of fresh coriander
• 4 tablespoons natural yoghurt
By Andrew Fernandez:
This is the reason I like Jamie Oliver. This is a spicy dish that I am more familiar with and like. Cilantro played a big part in this dish.
One of my mistakes on this dish was probably making way too much. It was delicious and lasted me for a week and lunches for a couple of coworkers.
This is my first time using apricots in my cooking and it is amazing, providing a sweet flavor to the curry like dish. Definitely give it a shot! You will love it!
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