Yemen Fatah

Yemen Fatah

1 tablespoon vegetable oil
1 large onion, halved lengthwise sliced crosswise
1 large garlic clove, minced
3⁄4 lb lean lamb or 3⁄4 lb beef, cut into thin 2 inch strips
1⁄2 cup beef broth
1⁄4 teaspoon oregano
1⁄4 teaspoon cumin
1⁄4 teaspoon coriander
1⁄8 teaspoon allspice
1 salt, if desired to taste
1 fresh ground black pepper, to taste
1 cup couscous, cooked according to package directions
2 tablespoons fresh parsley leaves, minced fresh

In a medium skillet, heat the oil, and sauté the onion and garlic until the onion is translucent.

Add the lamb or beef, and sauté the meat, stirring it often, just brown the strips on all sides.

Stir in the broth, oregano, cumin, coriander, allspice, salt, and pepper, and cook the mixture a few minutes longer.

Serve the meat mixture, sprinkled with parsley, over the hot couscous.

Tonight I’m serving with garlic pearled couscous, pita bread, garden salad and fresh fruit compote.

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