Lamb in curry sauce with flavoured couscous - Savoury Trips

Ingredients

• MEAT AND COUSCOUS:
• 1kg lamb chops
• 250gr couscous
• 150-200gr soup or broth
• 1/4 teaspoons of ground hot pepper
• 1/5 teaspoons of turmeric
• a bit of cinnamon, a bit of rosemary
• 1/4 teaspoons of ground coriander
• 1/4 teaspoons of ground cumin
• SAUCE AND GELLY:
• 1,5l carrot juice
• 1/4 teaspoons of lemon grass
• 1 teaspoons of fresh ginger
• 1/2 teaspoons of ground coriander
• 1 teaspoon of red curry paste (not hot)
• gelatin leaves and agar-agar
• GENERAL INGREDIENTS:
• butter
• olive oil
• micro herbs and edible flowers to taste
• salt, pepper
• Clean the fat off the lamb chops. Coat with the mixture of olive oil, rosemary, salt and pepper and leave it be for 1 hour at room temperature.
• After 30 minutes of cooking, strain the seasoned carrot juice and separate 0,5l in which you will put agar-agar and gelatin according to the instructions from the previous step.
• The remaining carrot juice reduce to the desired thickness for the sauce. Strain and leave aside to pour over couscous and meat.
• Mix couscous with dry spices and pour hot soup over it. Leave aside so that couscous soaks in the soup entirely (you can also use stock cube, melted in water).
• We prepared everything that needed to be done, and now it's left to serve the dish.
• Put couscous in a smaller mold (circle or square), pour couscous and press it on each side, then remove the mold and cut the gelatin to the size of the mold and put it on couscous.
• Put the lamb chop and pour the flavoured and reduces carrot juice sauce over everything.
• Enjoy!