Kabab Halla
by
Derek Farwagi
Equipment
- Dutch oven or heavy based saucepan.
- A medium sized bowl to hold the softened onions
Ingredients
- 3 tbsp vegetable oil
- 1 ½ lb coarsely chopped yellow onions (about three large ones) onions reduce significantly when caramelised
- 6 finely chopped garlic cloves, divided
- ¾ lb chuck steak cut into bite sized cubes
- 1 tsp black pepper
- 1 tsp salt
- ½ tsp cumin
- parsley for garnish
Instructions
- On a low fire, add 2 tbsp of vegetable oil to the pan. Coat the coarsely chopped onion with oil and with the cover off cook them till softened - about 10 minutes, turning frequently to avoid burning.
- Add half the chopped garlic and stir for a minute. Remove onions from the pan into a medium sized bowl and set aside.
- Add a tbsp of oil to the pan, increase heat to medium, add beef and season with black pepper. Sear till dark brown and evenly colored. Stir in rest of garlic and cook for a minute longer.
- Add softened onions to beef and combine evenly.
- Reduce heat to very low, cover the pan and allow to stew for 1 1/2 hours, stirring occasionally.
- Before serving, add 1/2 cup of water to deglaze the pot. Add the cumin and salt to taste. Cook down the liquid for a minute or so and give the stew a final stir.
- Serve on a bed of Egyptian Rice with vermicelli. See recipe
Nutrition
Calories: 473kcalCarbohydrates: 36gProtein: 55gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 141mgSodium: 1307mgPotassium: 1338mgFiber: 6gSugar: 15gVitamin A: 26IUVitamin C: 28mgCalcium: 152mgIron: 6mg
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