
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Ingredients
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
- Nutrition
- per 1 portion
- Calories
- 1037 kcal / 4342 kJ
- Protein
- 49 g
- Fat
- 60 g
- Carbohydrates
- 70 g
- Fibre
- 11.2 g
- Saturated Fat
- 16 g
- Sodium
- 876 mg