Cooking · Countries · Olympic Games Rio 2016

Morocco – Mussala and Couscous


  • 3 tamarind pods or 1 teaspoon of vinegar
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely minced
  • 2 fresh or pickled small hot green peppers, seeded and finely chopped
  • 6 slices green ginger
  • 1 tablespoon of ground coriander
  • 1 teaspoon of ground turmeric
  • 1/2 teaspoon ground cumin
  • 1 teaspoon of ground poppy seed
  • 1/2 teaspoon ground hot red chilies
  • 1/4 cup of grated fresh coconut
  • 1/4 cup clarified butter
  • 1 pound of lamb or beef, cut into 1 inch cubes, or 1 chicken (2 1/2 pounds) cut into serving pieces
  1. Place the tamarind pods in a small saucepan and add water barely to cover.
  2. Bring to a boil and let cool.
  3. Remove and discard the seeds.
  4. Put the pulp through a sieve and set aside.
  5. Combine the onion, garlic, hot green peppers, and ginger in a mortar and grind with a pestle or chop everything together.
  6. Place the mixture in a mixing bowl and set aside.
  7. Combine the coriander, turmeric, cumin, and poppy seeds.
  8. Add the ground red chilies and the coconut.
  9. Stir in the tamarind pulp or vinegar and blend well to make a paste.
  10. Heat the butter in a small frying pan and cook the paste briefly, about 3 minutes.
  11. Add the onion and garlic mixture and continue cooking and stirring about 4 minutes.
  12. Add the meat and cook, stirring, until the meat loses its red color or the chicken flesh turns white.
  13. Cook about 5 minutes and add salt to taste.
  14. Cover and cook over low heat until the meat is tender, adding a little liquid if necessary to prevent burning.
  15. Total cooking time should range from about 3o minutes to an hour, depending on the quality of the meat.

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