50 minutes
10 minutes
40 minutes
*4 Servings
*250 Calories per Serving
*If you do make this recipe, share your measurements with Rune. Thank you!*
For the Meat Marinade:
1 lb meat (chicken, beef, or lamb), defrosted
Slightly less than ½ small spoon each of:
Coriander powder
Turmeric (holud)
Black pepper
Cloves
Chili powder
Alas
Bay leaves
Cinnamon
Jeera powder (cumin)
Salt
Javentry powder (mace)
Nutmeg powder (just the tip of the spoon)
1 large spoon yogurt
1 small spoon blended ginger
1 small spoon blended garlic
Vegetable oil
For Cooking:
1 onion, cut into slices
Additional vegetable oil for frying
Marinate the Meat:
In a bowl, mix all the spices together.
Add the yogurt, blended ginger, blended garlic, and a drizzle of vegetable oil. Mix well to create the marinade.
Add the meat to the bowl and coat thoroughly with the masala. Let it sit for at least 20 minutes or overnight for deeper flavor.
Cook the Meat:
Heat vegetable oil in a pan on high heat.
Add the marinated meat one piece at a time, moving it around slightly.
Lower the heat to medium, let it simmer, and flip as needed until nearly cooked.
Prepare the Masala:
In a separate pan, heat vegetable oil over medium heat.
Add the sliced onions and stir occasionally.
When the onions turn brown, add any remaining masala from the marinade bowl.
Stir together over high heat to mix the flavors.
Final Cooking:
Once the meat is nearly ready, transfer it into the second pan with the onion masala.
Cover with a lid and let it cook on medium heat for about 10 more minutes.
Serve: Once the couscous is ready and its water has dried, serve the meat and masala mixture on top.