Jamie's Friday Night Feast Cookbook
By Jamie Oliver
Homemade flatbreads & harissa yoghurt
About the recipe
Inspired by Simon's time spent on location in Marrakech, I’ve created this beautiful lamb tagine to transport him right back to the wonderful meals he enjoyed at the family-run hole-in-the-wall-style restaurants at the edge of the Medina. With brilliant spices and incredible, subtle aromas, it’s seriously tasty stuff!
Recipe From
1 large pinch of saffron
8 dried prunes (stone in)
2 onions
2 cloves of garlic
1 teaspoon ground ginger
olive oil
1 stick of cinnamon
750g diced lamb shoulder
12 mixed-colour baby courgettes
300g mixed-colour baby carrots
½ a butternut squash (600g)
250g couscous
2 cloves
2 tablespoons rose harissa
250g natural yoghurt
½ a bunch of fresh mint (15g)
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