Kasundi Beef with Couscous and Cucumber Sour Cream

Steps

1. In a large bowl, combine beef mince, egg, first measure of tagine spices, red onion and salt and mix together well. Roll mixture into golf ball-sized balls and set aside on a plate.
2. Heat a drizzle of oil in a large fry-pan on high heat. Cook meatballs for about 4 minutes, turning regularly, until browned but not cooked through. Remove from pan and set aside. Reduce heat to medium, add brown onions to pan to cook for 1-2 minutes, until tender.
3. Add garlic, ginger and second measure of tagine spices and cook for about 1 minute, until fragrant. Return meatballs to pan and add first measure of stock and tomatoes. Bring to a simmer and cook for about 7 minutes, until sauce has reduced and thickened.
4. Grate courgette and add to pan, along with kasundi. Cook for about 1 minute, until courgette is tender. Season to taste with salt and pepper.
5. While sauce is simmering, bring second measure of stock to the boil in a medium pot on high heat. Once boiling, turn off heat, add couscous and a pinch of salt, stir, cover and leave for 5 minutes. Mix cucumber and sour cream in a small bowl and season to taste with salt and pepper. Fluff up cooked couscous grains with a fork.
6. spoon couscous into bowls and top with kasundi beef. Sprinkle with almonds and spring onions and dollop with cucumber sour cream. Serve extra kasundi on the side (if using).