Strip the kale leaves from the stems, rinse and drain properly, blanch in batches in a large saucepan for 2-3 min, rinse, drain and squeeze. Remove the tendons and fat from the leg of lamb. Cut meat into 4 cm cubes. Finely dice onions. Chop garlic.
Heat oil and butter in a large roasting pan. Sear meat in two portions, turning all around, over high heat. Season each unit with 1 tbsp. curry powder and 1/2 tsp. cardamom and 2 tsp. cinnamon; season meat with salt. Remove with a slotted spoon and set aside. Saute onions and garlic in drippings until translucent and dust with remaining curry. Add kale and saute until tender. Add lamb stock and coconut milk. Fold in meat and cook on low-medium heat with lid on for 50-60 minutes, stirring frequently. Toast almond slivers in a frying pan without fat until golden brown.
For the couscous, finely dice the onions. Remove seeds from dates and cut lengthwise into thin strips. Chop the parsley finely. Heat butter in a saucepan and sauté onions until translucent. Add stock and salt and bring to a boil. Add couscous and let it swell for 2-3 minutes. Fold in dates and parsley. Serve couscous with kale.
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