Ingredients for Yemen Fatah
- Vegetable Oil
- 1 medium onion, chopped
- Garlic Clove
- Lean Lamb
- Beef Broth
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 1 teaspoon salt
- Fresh Ground Black Pepper
- 1 cup couscous
- Fresh Parsley Leaves
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How to Make Yemen Fatah
- Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Sauté until the onion is translucent, about 5 minutes.
- Add 1 pound of lamb or beef, cut into 1-inch strips. Brown the meat on all sides, stirring frequently, for about 7-10 minutes.
- Pour in 2 cups of lamb broth (or beef broth). Stir in 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground allspice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer, reduce heat, and cook for 15 minutes, or until the meat is tender.
- While the meat simmers, prepare 1 cup of couscous according to package directions.
- Serve the flavorful lamb mixture over a bed of hot couscous. Garnish generously with fresh parsley, chopped.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
12g
Fat
28g
Carbs
25g
