Inspired by
Ampharos
Ampharos is a yellow, bipedal Pokémon with a white belly. It has conical ears with black stripes and a red orb on its forehead. Its long neck has several black rings around it near the base. Its stubby arms resemble flippers and each foot has a single white nail. It has a long, black-striped tail with a red orb at the tip. The orb on its tail can shine so bright, that it can be seen from space. People have used the light as a beacon, or to send signals across the ocean. Ampharos is generally found in grasslands.
As Mega Ampharos, its toes turn black and it regrows white wool at the back of its head and over its tail, having its genes stimulated by Mega Evolution. This energy also awakens its long-sleeping dragon blood. Its long wooly tail has many small, red orbs attached to it. Its conical ears retain their stripes, but are now segmented with swirled tips. When it increases the amount of electrical energy within itself, the red orbs on its body and wool emit a strong light.
Electric Lamb and Couscous
I love electric Pokémon and Ampharos is no exception to the rule. Starting off as little yellow sheep called Mareep, the Pokemon is quite cute before it evolves into a larger pink sheep named Flaaffy. It isn't until it finally evolves into Ampharos that it ditches its wool and rocks a tall lighthouse-like look that resembles a sheared sheep. When it mega-evolves it gains wool again that seem to wave in the air like locks of hair or fur.
As Ampharos is an electric pokemon, I thought this Apricot and Kale Lamb Couscous fit with its colours and behaviour. The middle eastern dish uses lamb as its meat of choice with echos the Ampharos evolution line and the Apricot and Couscous resembles the yellow skin. Finally the stripes of black across its tail, neck and ears are portrayed using kale. The kale in this dish could easily be replace with spinach if preferred.
In a wok, sauté onion and garlic in olive oil over medium-high heat until fragrant. Add the minced lamb and break up.
Add the cumin, cinnamon, turmeric, coriander and cayenne pepper. Continue to cook until the lamb is no longer pink and the pan has little liquid.
Add the stock, chick peas and dried apricots. Bring the liquid to the boil. Add the couscous and cover the pan, whilst removing from heat.
All the dish to remain covered for at least 5 minutes. Fluff the couscous with a fork and then serve in bowls with mint leaf garnish.
Ingredients
Directions
In a wok, sauté onion and garlic in olive oil over medium-high heat until fragrant. Add the minced lamb and break up.
Add the cumin, cinnamon, turmeric, coriander and cayenne pepper. Continue to cook until the lamb is no longer pink and the pan has little liquid.
Add the stock, chick peas and dried apricots. Bring the liquid to the boil. Add the couscous and cover the pan, whilst removing from heat.
All the dish to remain covered for at least 5 minutes. Fluff the couscous with a fork and then serve in bowls with mint leaf garnish.
