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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.
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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.
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3
Place half of the meat over the onions, pressing it down very firmly with your hands.
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4
Scatter half the potatoes, prunes and eggplant over the top of the meat.
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5
Add the remaining onions to the pot and press the remaining meat over the top of the onions.
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6
Scatter the remaining potatoes, prunes and eggplant over the meat.
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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.
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8
Pour the sauce over the meat and vegetables.
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9
Cover the pot and bring it to a boil over medium-high heat.
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10
Adjust the heat so that the mixture cooks at a strong simmer.
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11
Cook until the sauce is thick and the potatoes are tender but not mushy, about 2 hours.
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12
(The dish is often better if prepared a day in advance, refrigerated and reheated in a 350-degree oven before serving.)
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13
Season the stew to taste with salt and pepper and serve with Syrian rice.
