Slow-cooked Lamb Curry with Cucumber Mint Couscous

Lamb curry

• 20 g extra virgin olive oil
• 2 - 3 garlic cloves
• 200 g brown onion, cut into wedges (3-4 cm)
• 1 tsp fresh ginger
• ½ fresh long red chilli, deseeded and cut into pieces
• 2 tsp cumin seeds
• 1 tsp ground cinnamon
• ½ - 1 tsp chilli powder, to taste
• 1 tsp garam masala (see Tips)
• 10 g fresh coriander, stalks and leaves, cut into pieces
• 40 g tomato paste
• 60 g flaked almonds, toasted
• 800 g boneless lamb leg, cut into cubes (4 cm)
• 1 tsp sea salt
• 400 g coconut milk

Cucumber couscous

• 350 g couscous
• 300 g water
• 1 tsp Vegetable stock paste (see Tips)
• 150 g cucumber, cut into cubes (1 cm)
• 60 g flaked almonds, toasted
• 5 g fresh coriander, leaves only
• 5 g fresh mint, leaves only, plus extra chopped, to garnish
• 30 g extra virgin olive oil