Slow-cooked Lamb Curry with Cucumber Mint Couscous

Lamb Curry

• 20 g olive oil
• 2 - 3 garlic cloves, halved, to taste
• 200 g brown onions, cut in wedges
• 1 tsp fresh root ginger, grated
• ½ fresh red chilli, deseeded, cut in pieces
• 2 tsp cumin seeds
• 1 ½ tsp ground cinnamon
• 1 tsp chilli powder
• 1 tsp garam masala
• 10 g fresh coriander, cut in pieces
• 40 g tomato purée
• 60 g flaked almonds, toasted
• 650 g lamb meat for stewing, boneless, diced (4 cm)
• 1 tsp fine sea salt
• 400 g coconut milk

Cucumber Couscous

• 350 g couscous
• 350 g water
• 1 vegetable stock cube (for 0.5 l), crumbled
  or 1 tsp vegetable stock paste, homemade
• 150 g cucumber, diced (1 cm)
• 60 g flaked almonds, toasted
• 5 g fresh coriander leaves
• 5 g fresh mint leaves, plus extra roughly chopped for garnishing
• 30 g olive oil