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

1. 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. 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. 3

   Place half of the meat over the onions, pressing it down very firmly with your hands.

4. 4

   Scatter half the potatoes, prunes and eggplant over the top of the meat.

5. 5

   Add the remaining onions to the pot and press the remaining meat over the top of the onions.

6. 6

   Scatter the remaining potatoes, prunes and eggplant over the meat.

7. 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. 8

   Pour the sauce over the meat and vegetables.

9. 9

   Cover the pot and bring it to a boil over medium-high heat.

10. 10

    Adjust the heat so that the mixture cooks at a strong simmer.

11. 11

    Cook until the sauce is thick and the potatoes are tender but not mushy, about 2 hours.

12. 12

    (The dish is often better if prepared a day in advance, refrigerated and reheated in a 350-degree oven before serving.)

13. 13

    Season the stew to taste with salt and pepper and serve with Syrian rice.

* Per serving · 4 servings · Values may vary.