Slow Cooked Beef Curry with Cucumber Mint Couscous

Curry Paste

• 2 - 3 garlic cloves, halved
• 1 oz extra virgin olive oil
• 7 oz yellow onions, cut into wedges
• 1 long red chili, stem and seeds removed
• 2 tsp cumin seeds
• 2 tsp salt
• 1 tsp ground cinnamon
• 1 tsp garam masala
• ½ - 1 tsp chili powder, to taste
• 1 tsp grated ginger
• ½ oz cilantro leaves
• 1 ½ oz tomato paste
• 2 oz sliced almonds, toasted
• 28 oz boneless beef chuck roast, cubed (2 in.)
• 14 oz canned coconut milk
• 10 oz beef stock

Cucumber Couscous

• 10 oz couscous
• 11 oz beef stock
• 5 oz Persian cucumbers, diced
• 2 oz sliced almonds, toasted
• ½ oz cilantro leaves, to garnish
• 8 - 10 sprigs fresh mint, leaves only, plus extra chopped, to garnish
• 2 ½ oz olive oil
• ½ oz lemon juice
• ½ tsp salt