Couscous De Timbuktu (Stew with Dates and Couscous) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8-10 | |||||||||
| INGREDIENTS: | ||
| 4 pounds stewing beef or lamb, cut in 2-inch chunks) | 3 teaspoons salt or to taste | freshly ground black pepper to taste |
| 1/3 cup vegetable oil | 4 cloves garlic, thinly sliced | 1 tablespoon ground cumin |
| 1 teaspoon fennel seeds | 1/2 tablespoon ground cardamom | 2 tablespoons ground ginger |
| 1/2 tablespoon finely ground black pepper | 1 to 2 tablespoons cayenne pepper | 1 teaspoon grated nutmeg |
| 1 (28-ounce) can whole tomatoes | 2 cups water | 3 medium onions, diced |
| 1-1/2 teaspoons ground cinnamon | 1 cup dates, pitted and pureed in a food processor (about 6 dates) | 2 tablespoons chopped fresh parsley for garnish |
| 1 | Season the meat with salt and pepper. Heat the oil in a large Dutch oven or deep heavy pan over high heat, and sear the meat, along with the garlic, in the hot oil (you may have to do this in two batches). Add the cumin, fennel seeds, cardamom, ginger, black pepper, stir-fry for a few minutes. |
| 2 | Place the meat and the spices in a large pot. Add the tomatoes and enough water to cover, and bring to a boil. Lower the heat and simmer, covered, for about 1 hour. |
| 3 | Add the onions, cinnamon and dates, and simmer, uncovered, until beef is tender and the sauce has reduced and thickened, about 40 minutes. Taste and adjust the seasonings, sprinkle with the chopped parsley, and serve with couscous. |