{"id":118000,"date":"2017-07-22T10:58:49","date_gmt":"2017-07-22T09:58:49","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=118000"},"modified":"2017-07-22T11:10:21","modified_gmt":"2017-07-22T10:10:21","slug":"matts-lamb-and-apricot-cape-malay-curry-with-couscous-recipe-on-saturday-kitchen","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/118000\/matts-lamb-and-apricot-cape-malay-curry-with-couscous-recipe-on-saturday-kitchen\/","title":{"rendered":"Matt’s Lamb and apricot Cape Malay curry with couscous recipe on Saturday Kitchen"},"content":{"rendered":"

Matt Tebbutt served up lamb and apricot Cape Malay curry with couscous on Saturday Kitchen.<\/p>\n

The ingredients for the lamb marinade: 1 shoulder of lamb (approximately 1kg), 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 and 1 cm piece fresh ginger root, grated.<\/p>\n

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 pur\u00e9e, large handful dried apricots, roughly chopped, 2 tbsp apricot chutney, 100g desiccated coconut, bunch coriander, roughly chopped, to serve and 50g fresh coconut, grated, to serve.<\/p>\n

For the couscous: 500g 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 and 4 spring onions, roughly chopped.<\/p>\n

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