Preparation time
less than 30 mins
Cooking time
1 to 2 hours
Serves
Serves 4
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the lamb marinade
- 1 shoulder of lamb (approximately 1kg/2lb 4oz), diced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 2 tsp turmeric
- 1 tbsp tamarind paste
- 2 tsp dried chillies
- 1 tsp fennel seeds
- 3 garlic cloves
- 1 cinnamon stick
- 3 garlic cloves, finely grated
- 1 red chilli, finely chopped
- 1 cm/½in piece fresh ginger root, grated
For the curry
- 2 tbsp sunflower oil
- 2 tsp dried chilli flakes
- 1 tsp fennel seeds
- 2 onions,thinly sliced
- 1 400g tin chopped tomatoes
- 2 tbsp tomato purée
- large handful dried apricots, roughly chopped
- 2 tbsp apricot chutney
- 100g/3½oz desiccated coconut
- bunch coriander, roughly chopped, to serve
- 50g/1¾oz fresh coconut, grated, to serve
For the couscous
- 500g/1lb 2oz dried couscous
- 1 small cucumber, diced
- 1 pomegranate, seeds only
- bunch basil, roughly chopped
- bunch flat leaf parsley, roughly chopped
- bunch coriander, roughly chopped
- handful dried apricots, roughly chopped
- 4 spring onions, roughly chopped
Method
To make the lamb, mix all the marinade ingredients together in a large bowl. Add the diced lamb and gently massage until completely covered in the sauce. Leave to marinate for at least one hour.
To make the curry, heat the oil in a frying pan over a medium heat. Fry the onions, whole spices, garlic and ginger until soft and then stir in the tomato purée.
Stir in the tinned tomatoes and add the marinated lamb. Pour in enough water so the lamb is just covered and simmer for about an hour.
Add the dried apricots, chutney and desiccated coconut and simmer for another 10 minutes.
Meanwhile, cook the couscous according to the packet instructions and stir in the remaining ingredients
Sprinkle the coriander and grated fresh coconut over the curry and serve alongside the couscous.