Lahma bi Maala

• 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

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.

onions, vegetable oil, stewing beef, salt, ground allspice, tomatoes, tomato paste, flatleaf

Taken from www.epicurious.com/recipes/food/views/lahma-bi-ma-ala-373403 (may not work)