Curried Pumpkin couscous pilaf w/ beef tips in pumpkin molasses sauce

Couscous

3 Tb olive oil

1 Tb curry powder

¼ cp finely diced onions

1 Tb finely diced garlic

3 cps pumpkin, small dice

1 tsp ground coriander

1 box packaged couscous

2 cp chicken stock

Salt & pepper to taste

Zest & juice of one lemon

2 Tb chopped cilantro leaves

Beef

1 tsp ground all spice

1 Tb ginger powder

1 tsp cumin powder

1 ½ lb sirloin tips, 1” cubed

¼ cp olive oil, divided

Salt & pepper to taste

Molasses sauce

2 tbsp olive oil

1 cp diced onions

2 Tb mined garlic

2 cps diced pumpkin

1 Tb thyme leaves

1 ea cinnamon stick

2 tbsp flour

4 cps beef stock

1 cp molasses

½ cp brown sugar

½ ea scotch bonnet chili pepper

2 Tb tomato paste

Method:

Season the beef with the spice mix and half the oil. Marinate for at least an hour. On medium heat, add oil and sauté beef to the brown lightly, then remove from heat.

For Sauce, on medium heat sauté onions with garlic for about 2 min then add the thyme leaves and sauté for about 30 seconds before adding pumpkin. Sauté ingredients for about 3 min then dust with flour. Blend flour into mixture then add remaining ingredients. Stir well and let liquid come to a boil then reduce heat to simmer. Reduce liquid until it thickens then add reserved beef and cook for about 20 minutes.

On medium heat, sauté curry powder while stirring for about 30 seconds. Add onions and garlic and sauté for about 1 minute then add the pumpkin and coriander spice. Season with salt & pepper then mix in couscous and stir well until grains of couscous are coated then add chicken stock. Let come to a simmer then remove from heat. And sit covered for about 10 minutes. Fluff with fork and add chopped cilantro before serving. Serve the molasses beef over the couscous.

Chef Hugh Sinclair

Irie Spice, Inc.

(954) 557-4742

www.iriespice.com