Morocco on My Mind

Ingredients:

500g of goat ribs (beef or lamb can be used)

1 cup of couscous

3 medium sized prunes, chopped

3 medium onions, chopped

4 cloves of garlic

100g of butter

half a cup of chopped carrots

4 dried chili, crushed

2 tablespoon of flour

1 teaspoon of thyme

3 cardamoms, crushed

1 teaspoon curry

one handful of pine nuts, roasted

4 tablespoon of sunflower oil

sesame seed oil

Knorr cubes

1 teaspoon of ginger powder

4 medium sized sun dried tomatoes, chopped

Directions:

Goat Ribs

In a medium sauce pan add the ribs, 2 medium onions, chopped, 1 cube of Knorr, the garlic, ginger, cardamoms, curry and thyme. Add some water just to cover the meat and mix thoroughly. Place on medium heat for 20 minutes or until cooked. Make sure the stock doesn't dry out. Then add the butter and heat for a further 5 minutes. Remove the ribs and place on a plate.

Pass the stock through a sieve to remove all the solids. Return the stock to the pan. Add the flour to make a smooth paste. Check for salt.

Return the ribs to the sauce and make sure all the meat is completely covered. Heat 2 tablespoon of oil in a frying pan fry the ribs lightly or until brown and slightly crispy.

Couscous

Heat 2 tablespoon of oil in a frying pan. Fry the onions, carrots, chili and tomatoes for 3 minutes and add salt to taste. Add the couscous and stir fry for a further 2 minutes. Make sure all the ingredients are mixed together thoroughly.

Add the water and continue stirring to combine everything together. Add more water if required. Add the chopped prunes and pine nuts and mix thoroughly. Check for salt  and serve with lamb.