A traditional Makkah-style stewed meat dish from my grandmother Khadija’s handwritten recipe notebook. Rich, comforting, and often served with pasta or vermicelli, this dish brings warm family memories to life.
Ingredients
- 500 g lamb or beef cleaned and cubed
- 2 medium onions finely chopped
- 2 tablespoons ghee or clarified butter
- 2 ripe tomatoes chopped
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- Salt to taste
- 1½ cups water
Instructions
- Heat ghee in a pot over medium-high heat.
- Add chopped onions and sauté until deep golden brown, almost reddish.
- Add the cleaned meat, reduce heat, and let it cook slowly in its own juices.
- Stir in the chopped tomatoes, turmeric, coriander, and salt.
- Simmer until the tomatoes break down and the mixture thickens.
- Add 1½ cups of water and simmer until meat is fully cooked and tender.
- Serve over pasta or vermicelli and garnish with almonds and raisins if desired.
Notes
- This dish is a cherished memory from my grandmother Khadija’s kitchen in Makkah — she often made it on special Fridays or when guests came over.
- Be patient while browning the onions; that deep golden color is key to achieving the rich, almost smoky flavor.
- Traditionally served with pasta, but you can also enjoy it over rice.
- Toasted almonds and raisins are optional, but they add a beautiful contrast of texture and a hint of sweetness.
- Feel free to adjust the seasoning or spice levels to your taste — every family adds its own twist.