Kabab halla, a signature Egyptian dish, consists of tender beef braised in a velvety sauce of caramelized onions.
2 1/4 pounds (1kg) boneless beef chuck, trimmed and cut into 1-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons (30ml) ghee or neutral oil like canola oil, plus more if needed (see note)
4 medium yellow onions (8 ounces, 225g each), thinly sliced (about 8 cups)
3 medium cloves garlic, minced (about 2 teaspoons)
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper (optional)
1/2 teaspoon ground coriander
1/2 teaspoon sweet paprika
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
1/4 teaspoon freshly grated nutmeg
1/2 cup (120ml) homemade beef stock or low-sodium chicken broth, plus more if necessary (see note)
One 3-inch cinnamon stick
2 bay leaves
Roughly chopped flat-leaf parsley, to garnish (optional)
Cooked white rice, preferably Egyptian misri or other long-grain rice such as basmati, for serving
Warmed pita, for serving
Pat beef dry with paper towels and season all over with salt and 1 1/2 teaspoons freshly ground black pepper.
In a Dutch oven or a large, heavy-bottomed pot, heat ghee over medium-high heat until shimmering. Working in batches to avoid crowding the pan, add beef in a single layer and cook until evenly browned on all sides, 6 to 8 minutes. Transfer to a clean plate. Repeat with remaining beef.
Add onions to the Dutch oven and cook, stirring often, until they begin to soften and brown, about 5 minutes; add additional ghee or oil if pot becomes too dry. Add the garlic along with the allspice, cayenne, coriander, paprika, cardamom, cumin, and nutmeg, and continue to cook, stirring, for 1 minute. (You don’t need to caramelize the onions all the way as they will brown further during the slow cooking process.)
Return the beef and any accumulated juices to the pot. Stir in the broth along with the cinnamon stick and bay leaves. Bring to a boil then cover and reduce heat to low. Simmer, covered, until meat is tender, 2 to 2 1/2 hours, checking every 20-30 minutes to make sure that the braise does not become dry and adding more water or broth if necessary (you want the braise to be moist but the meat should not be submerged in excess liquid). Once meat is tender, uncover, increase heat to medium-low, and simmer gently to reduce the sauce until thick and jammy, 20 to 30 minutes; season with salt, if needed. The braise is ready when the meat is fork-tender and the onions have completely melted into a thick sauce.
Transfer to a deep serving dish. Garnish with fresh parsley leaves, if desired, and serve hot with rice and/or pita.
