Lahma bi Maala

Name: Lahma bi Maala
Ingredients: 1 pound onions, coarsely chopped; 23 tablespoons vegetable oil; 2 pounds best stewing beef, chuck or top rump, cut into 1 1/4-inch cubes; Salt and pepper; 1 teaspoon ground allspice; 1 pound tomatoes, skinned and chopped; 2 tablespoons tomato paste; 1/3 cup chopped flat-leaf parsley

8 ingredients

8 steps

Ingredients

1 pound onions, coarsely chopped
23 tablespoons vegetable oil
2 pounds best stewing beef, chuck or top rump, cut into 1 1/4-inch cubes
Salt and pepper
1 teaspoon ground allspice
1 pound tomatoes, skinned and chopped
2 tablespoons tomato paste
1/3 cup chopped flat-leaf parsley

Directions

1

In a large skillet, fry the onions in the oil, over low heat, until golden, stirring occasionally.
2

Add the meat, and turn the pieces to brown them all over.
3

Add salt, pepper, and allspice, the tomatoes and tomato paste, and water barely to cover.
4

Simmer gently for 1 1/22 hours, until the meat is very tender, covered to begin with, adding a very little water from time to time and letting it reduce at the end.
5

Add parsley towards the end.
6

For a Moroccan flavor, season with 1/2 teaspoon cumin, 1/4 teaspoon ginger, 1/2 teaspoon allspice, and a good pinch of chili powder.
7

For the Tunisian mirmiz, fry a sliced green bell pepper, cut into ribbons with the onions, and put in a small hot dried chili pod or two.
8

Add a 14-ounce can of chickpeas or navy beans, drained, towards the end.