Meat Ghallaba Recipe

Prepare meat

Pat the beef chunks dry with paper towels and season evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.

Brown the meat

In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons oil over medium-high heat. Add the beef in a single layer in batches to avoid crowding. Brown on all sides, about 4–6 minutes per batch. Transfer browned pieces to a plate and set aside.

Sauté aromatics

Reduce heat to medium, add the remaining 1 tablespoon oil to the pot. Add the sliced onion and a pinch of salt; cook, stirring occasionally, until soft and beginning to caramelize, 8–10 minutes. Add the minced garlic and grated ginger and cook 1 minute until fragrant.

Add tomato elements

Stir in the tomato paste and cook 2 minutes to remove raw flavor. Add the diced fresh tomatoes and cook until they begin to break down, about 5 minutes.

Add spices

Stir in ground cumin, ground coriander, paprika, cinnamon, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, and optional harissa. Cook 1–2 minutes to bloom the spices.

Deglaze and combine

Return the browned beef to the pot. Pour in the water or beef stock—enough to just cover the meat (about 1.25–1.5 liters depending on pot). Add the bay leaves and bring to a gentle simmer, scraping up any browned bits from the bottom of the pot.

Simmer

Reduce heat to low, cover partially, and simmer gently until the meat is tender and nearly falling off the bone, about 1.5 to 2 hours. Check occasionally and skim any foam or excess fat from the surface.

Add root vegetables

When the meat is tender (after about 1.5 hours), add the carrots and potatoes to the pot. Nestle them among the meat, add the bell pepper strips, and continue simmering, covered, for another 25–35 minutes until vegetables are tender.

Adjust seasoning and reduce sauce

If the sauce is too thin, remove the lid and simmer uncovered 10–15 minutes to reduce and concentrate flavors. Taste and adjust salt, pepper, or harissa as needed.

Finish with herbs and acid

Stir in the chopped cilantro or parsley and the lemon juice. Cook 1–2 minutes to meld, then remove from heat.

Serve the Meat Ghallaba hot in deep bowls: large pieces of meat with vegetables and plenty of the rich sauce. Accompany with crusty bread, couscous, rice, or flatbread to soak up the sauce.