- 2 tbsp of olive oil
- 1 onion, sliced
- 2 garlic cloves, sliced
- 1 tsp of ground turmeric
- 1 tsp of ground cumin
- 1 tsp of ground cinnamon
- 2 medium carrots, diced
- 1 sweet potato, diced
- 350g of trimmed lamb steaks, diced
- 1 cup (250ml) of chicken stock
- 5 dried, unsulphured apricots, roughly chopped
- 1 bay leaf
- 200g of couscous
- 1/2 cauliflower
- 2 tbsp of sultanas
- 1 cup (250g) of coconut yoghurt
- ½ lime, squeezed
- Handful of fresh coriander, roughly chopped
- Handful of pomegranate seeds to serve
- Heat the oil in a large casserole dish and fry the onion and garlic gently for 2–3 minutes. Add the spices, carrots and sweet potato and heat through. Turn the heat up to high and sear the lamb pieces, turning to brown on all sides, pushing the vegetables to the edges of the pan to allow room.
- Cover with stock and add in the apricots and bay leaf. Bring to the boil, turn the heat down to low and place a tightly fitting lid on to let it simmer away gently for one hour.
- For the couscous, boil the kettle and pour over enough to cover the grains, with an extra inch. Cover and leave as per packet instructions. Blitz the cauliflower florets in the processor until rice-like. Tip into a saucepan, and over a low heat add a few tablespoons of hot water, then stir until softened a little and the water has evaporated, about 2–3 minutes. Combine with the couscous and sultanas and stir together.
- In a small bowl, whisk together the yoghurt, lime juice and half of the coriander leaves. Fill bowls halfway with the cauli-couscous mix and then ladle over the lamb. Top with the yoghurt and sprinkle over remaining coriander and pomegranate jewels to finish.
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