INGREDIENTS: 4 PERS.
400 g lamb, cut into small pieces (without the fat)
2 tbsp. Tandoori Patak’s curry paste
2 tbsp. plain yogurt
1 leek, cut into thick slices
16 dried apricots, soaked overnight in cold water
200 g couscous
3 spring onions (scallions), roughly chopped
2 tbsp. of raisins
2 tbsp. coarsely chopped cilantro
1 large handful of watercress, roughly chopped
juice of ½ lemon/lime
1 C. tablespoons of olive oil
salt pepper
PREPARATION:
Preparation
10 minutes
Cooking
20 min
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