Yemen fatah

Yield: 1 Servings

Measure Ingredient
1 tablespoon Oil
1 large Onion, halved lengthwise and sliced crosswise (1 heaping cup)
1 large Clove garlid, minced
¾ Ol lean lamb, cut into thin 2-inch strips
½ cup Beef broth
¼ teaspoon Oregano
¼ teaspoon Cumin
¼ teaspoon Coriander
⅛ teaspoon Allspice salt, if desired, to taste freshly ground black pepper to taste
1 cup Couscous, cooked according to package directions
2 tablespoons Minced fresh parsley

In a medium skillet, heat the oil, and saute the onion and garlic until the onion is translucent. Add the lamb or beef, and saute the meat, stirring it often, just tobrown 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.

* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN Posted to MC-Recipe Digest V1 #702 by Lisa Clarke <lisa@...> on Aug 1, 9

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