BEEF, MUTTON, LAMB OUR FAVOURITE LIVESTOCK

WASH the rib and pat dry with a kitchen towel.

HEAT 1 cup oil, and add the whole rib. Fry until golden brown. Remove from the oil. Marinate the fried rib with all the marinade ingredients from yoghurt to Worcestershire sauce overnight. Reserve the oil.

NEXT day, PREHEAT the oven to 250ºC.

HEAT the reserved oil in a big flat-bottom pot, and add the paste of onion, ginger, and garlic. Fry until aroma develops. Add all the spices from turmeric powder to salt and water to prevent it from burning. Fry for 5 minutes. Add 1 cup of water and simmer the gravy for 10 minutes on low heat. Add the stock.

WHEN the stock starts simmering, pour the mixture over the meat, cover, and bake for 2 hours or until the rib is fork-tender. Sprinkle with spice powder, caramelised onion, and alubokhara.Mix the poppy seed paste with ¼ cup of water and add to the meat. Cover and cook for 15 more minutes. Taste and adjust the seasoning.

COUSCOUS, in a medium saucepan, add stock, garlic, carrot, salt, and butter. Bring it to a boil. Stir in the spice powder along with the couscous, cover tightly with a lid, and remove from heat. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any lumps. Sprinkle with spring onion.

IN a big serving dish make a bed with couscous and top up with the ribs with the gravy. Can also serve it separately