In this traditional Moroccan dish, the use of cumin, paprika, and coriander come into play to bring a mild spice to the meat. The heat is toned down with a serving of couscous.
Prep Time 30 minutes
Cooking Time 20 minutes
1 tablespoon cumin seeds
1/2 tablespoon coriander seeds
1 kilo beef tenderloin, cut into 1-inch thick pieces
1 tablespoon paprika
2 tablespoons olive oil
1 small bunch flat-leaf parsley, chopped finely
juice of 1 lemon
For the dipping sauce
1 handful mint leaves, chopped finely
2 cups plain yogurt
2 lemons, quartered
1 Toast cumin and coriander seeds by swirling them in a hot pan. Let cool then crush to a fine powder with a mortar and pestle.
2 Marinate tenderloin for at least 4 hours (or overnight for best results) in crushed cumin and coriander, paprika, olive oil, parsley, and lemon juice. Remember to bring meat to room temperature about 30 minutes before cooking.
3 Preheat charcoal, gas, or stovetop grill. Grill tenderloin strips, searing each side briefly, making sure beef is not overdone, about 1 minute.
4 Make the dipping sauce: Mix mint leaves and yogurt. Serve sauce with lemons on the side.
5 Spread cooked couscous on a platter and top with beef strips. Serve with dipping sauce.
Couscous-cooking tip: Give your couscous a richer flavor by using chicken stock instead of water and salt when preparing. (To see how it's cooked, click How to Prepare Couscous)
Photography by David Hanson │ Prop Styling by Elaine P. Lim, assisted by Cheers Vazquez │ Art Direction by Jonathan Roxas │ Props from Rustan's Department Store
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