Couscous de Timbuktu RecipeOrigin: Mali Period: Traditional |
Ingredients:
1.8kg stewing beef or lamb, cut into 5cm chunks 
Couscous de Timbuktu Preparation:Method:Season the mat then heat the oil in a large metal casserole over high heat. Add the meat and garlic and cook until the meat is well browned. Add the spices and stir-fry for a few minutes. Add the tomatoes and enough water to just cover the ingredients and bring the mixture to a boil. Lower the heat, cover and simmer for about 1 hour, or until the meat is tender. Add the onions and dates and simmer, uncovered until the sauce has reduced by half its volume (about 35 minutes). Adjust the seasonings, transfer to a serving bowl, sprinkle with chopped parsley and serve with couscous. |
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