Peel ginger, then finely chop or grate into a small bowl. Halve onion and thinly slice.

Roughly chop cilantro stems and leaves separately, avoidchopping too finely as they may darken.

Add yoghurt to ginger and season with salt and pepper to taste. Refrigerate until step 6.

Boil water for couscous.

Heat a teaspoon of olive oil in a frying pan over medium-high heat.

Add almonds and a pinch of coarse salt, then toast, stirring all the time, for about 2 minutes until golden and fragrant.

Transfer almonds to a paper towel, leaving oil in the frying pan.

Return the frying pan to the heat.

Add onion and cilantro stems to the pan.

Sauté, stirring, for a couple of minutes until onion softens.

Mix couscous with a pinch of salt and a tablespoon of olive oil, then pour over boiling water, 100 ml per serving.

Cover and leave for 5 minutes.

Make sure minced beef is dry — pat with a paper towel if needed.

Add beef, beef spice blend and a generous pinch of salt to the frying pan with onion over medium-high heat.

Cook for about 5 minutes, constantly breaking up clumps with a spatula, until browned.

Remove from the heat.

Divide couscous and beef between plates, top with a dollop of ginger yogurt and scatter over toasted almonds and coriander leaves.