RCI-SP.003.0740.001
Yemen Fatah
Yemen Fatah from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 tbsp
- onion1 largehalved lengthwise and sliced crosswise (1 heaping cup)
- clove garlic1 largeminced
- lean lamb¾ lbcut into thin 2-inch strips
- ½ cup
- ¼ tsp
- ¼ tsp
- ¼ tsp
- allspice salt⅛ tspif desired, to taste freshly ground black pepper to taste
- couscous1 cupcooked according to package directions
- 2 tbsp
Method
1
Heat oil in a large skillet over medium-high heat. Add the sliced onion and cook, stirring occasionally, until softened and lightly caramelized, about 5 minutes.
2
Add the minced garlic and cook for 1 minute until fragrant, stirring constantly.
3
Add the lamb strips to the skillet and cook, stirring frequently, until browned on all sides, about 5-7 minutes.
4
Pour in the beef broth and stir to combine. Add oregano, cumin, coriander, and allspice, mixing well.
5
Reduce heat to medium-low and simmer the lamb mixture for 8-10 minutes, allowing the flavors to meld and the liquid to reduce slightly. Season with salt and freshly ground black pepper to taste.
6
Place the cooked couscous in a large serving bowl or on a platter, forming an even base.
7
Pour the warm lamb and onion mixture over the couscous, ensuring the broth is distributed evenly.
8
Garnish generously with fresh minced parsley and serve immediately while hot.