
Curried Lamb and Potato over Couscous & a Tropical Fruit Smoothie
I started with lamb, representative of Australia/New Zealand (where sheep outnumber people), potatoes (because Peru is home to the International Potato Center), cooking techniques and spice blends from South Asia/India and couscous from North Africa/Middle East.
To pair with this hearty, spicy dish, I created a tropical fruit smoothie, using fruits grown along the equator: mango, pineapple, banana and orange. All blended with ice -- you know, the same stuff that makes up much of Antarctica.
On with the recipes and plating!
Curried Lamb and Potato over Couscous
1/2 lb. cubed lamb meat
4 red potatoes
1 medium yellow onion
2 T. diced garlic
4 T. mild curry paste
1/2 c. diced tomato
1 T oil
1 c. couscous
1/2 c. chopped yellow squash
1. Start by sauteing the onions and garlic in oil over medium heat.


4. Simmer for another 15 minutes, stirring occasionally. Give it a taste and add some extra cayenne if you like your food a bit spicier.

6. Cook couscous as directed, mix in squash once done.
Tropical Fruit Smoothie
1 banana
1 mango
1 small can pineapple juice
1 orange, sliced
2 cups of ice
1. Skin the mango and cut around the core.
2. Add mango flesh and 1 whole (peeled) banana to the blender along with the pineapple juice and ice.
3. Blend, then pour into a glass with an orange slice to garnish.

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