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22Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 tsp. cumin seeds
- 1 Tbsp. coriander seeds
- 1 tsp. fennel seeds
- 4 dried chillies (small)
- 1 bunch rosemary leaves (fresh, picked and finely chopped)
- 2 fresh ginger (thumb-sized pieces, peeled)
- sea salt
- ground black pepper (freshly)
- extra-virgin olive oil
- 4 lamb (smallish quality neck fillets of)
- 4 sweet potatoes (peeled, cut into 2.5cm dice)
- 2 red onions (peeled and roughly chopped)
- 4 cloves garlic (peeled and sliced)
- 12 plum tomatoes (ripe, each cut into 8 pieces)
- 1 stick canela
- 2 bay leaves
- 1 handful dried apricots
- 285 mL boiling water
- 350 grams couscous
- wine vinegar (a little)
- 1 bunch fresh coriander
- 4 Tbsp. yoghurt (fat-free natural)
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