Slow-cooked lamb curry with cucumber mint couscous

Slow-cooked lamb curry with cucumber mint couscous

4.0 35 rating

Prep. 20min

Total 9 h

4 portions

Ingredients

Lamb curry

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

Cucumber couscous

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

Difficulty

easy

Nutrition per 1 portion

Sodium 651.3 mg

Protein 59.3 g

Calories 5380.3 kJ / 1285.9 kcal

Fat 71.9 g

Fibre 12.1 g

Saturated Fat 29.6 g

Carbohydrates 91.2 g

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Australia and New Zealand

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