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Prep 10 mins
Cook 20 mins
A nice spicy dish. Posted for ZWT#6 2010
Make and share this Yemen Fatah recipe from Food.com.
- 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.
We really enjoyed this quite a bit, plus I could use up all my leftover couscous. We used a meat substitute (beefless strips), and substituted vegetable broth for the beef broth. This was not too spicy, maybe it could have been a bit more spicy, but BF and I liked it fine the way it was. Super easy for a weeknight supper with a salad or green veggie. Made for ZWT VI!