Malinese Couscous de Timbuktu

Ingredients:

1.8 kg stewing beef or lamb, cut into 5cm chunks

80 ml vegetable oil

1 tsp fennel seeds

1/2 tbsp finely-ground black pepper

1 x 400ml tin whole tomatoes

1 tsp ground cinnamon

3 tsp salt

4 garlic cloves, thinly sliced

1/3 tbsp ground cardamom

2 tbsp cayenne pepper

500 ml water

200 g dates, pitted and puréed in a food processor

freshly-milled black pepper to taste

1 tbsp ground cumin

2 tbsp ground ginger

1 tsp grated nutmeg

3 medium onions, diced

2 tbsp chopped fresh parsley

Cooking Instructions:

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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