Sweet-and-Sour Beef Stew (Lahmeh Fil Mehleh)

• 2 pounds moderately lean (85 percent) ground chuck
• 2 teaspoons allspice
• 2 teaspoons cinnamon
• 2 teaspoons kosher salt, plus more to taste
• 18 teaspoon freshly ground black pepper, plus more to taste
• 3 tablespoons vegetable oil
• 6 medium onions, peeled and quartered
• 4 large waxy potatoes, peeled and cut into eighths
• 12 ounces pitted prunes
• 1 large eggplant, quartered lengthwise and cut into 1-inch slices
• 2 6-ounce cans tomato paste
• 1/4 cup light brown sugar
• 3/4 cup lemon juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tamarind paste (see note above)
• Syrian rice for serving (see recipe)

1. In a large bowl, combine the chuck, allspice, cinnamon, 1 1/4 teaspoons of the salt and 1/8 teaspoon pepper and use your hands to mix it well.
2. Pour the oil into the bottom of a heavy, 6-quart ovenproof casserole or Dutch oven and place half the onions in the bottom.
3. Place half of the meat over the onions, pressing it down very firmly with your hands.
4. Scatter half the potatoes, prunes and eggplant over the top of the meat.
5. Add the remaining onions to the pot and press the remaining meat over the top of the onions.
6. Scatter the remaining potatoes, prunes and eggplant over the meat.
7. In a large bowl, combine the tomato paste, 2 1/2 cups of water, sugar, lemon juice, Worcestershire sauce, tamarind, 3/4 teaspoon salt and a few grinds of black pepper and mix until smooth.
8. Pour the sauce over the meat and vegetables.
9. Cover the pot and bring it to a boil over medium-high heat.
10. Adjust the heat so that the mixture cooks at a strong simmer.
11. Cook until the sauce is thick and the potatoes are tender but not mushy, about 2 hours.
12. (The dish is often better if prepared a day in advance, refrigerated and reheated in a 350-degree oven before serving.)
13. Season the stew to taste with salt and pepper and serve with Syrian rice.

lean, allspice, cinnamon, kosher salt, black pepper, vegetable oil, onions, potatoes, prunes, eggplant, tomato paste, light brown sugar, lemon juice, worcestershire sauce, tamarind paste, syrian rice

Taken from cooking.nytimes.com/recipes/1035 (may not work)