Yemen Fatah

Ingredients

• 1 tbsp oil
• 1 large onion, halved lengthwise and sliced crosswise (1 heaping cup)
• 1 large clove garlic, minced
• ¾ lb lean lamb, cut into thin 2-inch strips
• ½ cup beef broth
• ¼ tsp oregano
• ¼ tsp cumin
• ¼ tsp coriander
• ⅛ tsp allspice salt, if desired, to taste freshly ground black pepper to taste
• 1 cup couscous, cooked according to package directions
• 2 tbsp minced fresh parsley

Directions

1. In a medium skillet, heat the oil, and sauté the onion and garlic until the onion is translucent.
2. Add the lamb, and sauté the meat, stirring it often, just to brown the strips on all sides.
3. Stir in the broth, oregano, cumin, coriander, allspice, salt, and pepper, and cook the mixture a few minutes longer.
4. Serve the meat mixture, sprinkled with parsley, over the hot couscous.