Serving Size: 4
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
1 red chilli, finely chopped
2 tsp Moroccan spices (such as cumin, paprika, cinnamon) dried
2 lbs shrimp, uncooked, peeled and deveined
1 3/4 cups potatoes, cut into 3/4 inch cubes
3 cups water
1/4 cup lemon juice
1/3 cup parsley, chopped
1 cup peach mango yogurt
2 tbsp mint, chopped
2 tbsp coriander
Combine the oil and onion in a frying pan, stir-fry until onion is tender.
Add the garlic, chilli and spices, stir-fry for 30 seconds.
Add the shrimp, stir-fry until just cooked through and remove.
Add the potato and water to the pan, simmer uncovered for 5 minutes or until tender.
Return the shrimp to the pan with the lemon juice and parsley.
Combine the peach mango yogurt, mint and coriander and serve with the shrimp.