SCARF GAL FOOD

Egyptian Kabab Hala: Beef stew with potatoes

kabab hala

Kabab el hala means in english pot kabob. It is small pieces of beef cooked in its own broth with onions and garlic. Some people add mushrooms but the old traditional way is to add potatoes. Some people cook it in tomato sauce but I call this something else as in Kamounia. It is also very delicious but I like the kabab hala to be in its brownish broth. It is usually served with calrose rice. It is a nice dish specially in a  cold weather. Hope you like it too!
Ingredients
2 lbs lean beef stew cut
2 minced onions
3 minced garlic cloves
2 diced potatoes
1 lime juice
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp cardamom
1 tsp 7 spices
2 tbsp butter
1 tbsp olive oil
1 tsp bouillon powder (optional)
salt and pepper

Wash and pat dry the beef.
Cut the beef cubes to very small pieces.
Rub the beef pieces well with salt, pepper, 1 minced onion, lime juice, 7 spices, cardamom, cinnamon  and ground cloves for 30 minutes.

Now in a large pot, at high heat warm up the butter and the olive oil.
Add the other  minced onion and stir it in oil until it becomes yellowish.
Add the minced garlic cloves to the onions stir for 5 seconds.
At this high heat start to add the beef.
Stir it around to change its color to brownish.

When it is brownish lower the heat to lowest. The trick is not to add a lot of water and let the meat juices come out.
So add 1/3 cup at a time as it needs.
If you like, you can add the bouillon powder now.
Adjust salt and pepper of the broth not too salty since you can fix it at the end.
Cover and let it cook at low heat.
cut the potato into small cubes. Sprinkle little bit of salt, pepper and pinch of paprika on the potatoes.

When the meat is 2/3 way done add the potatoes.
What I do is sometimes separately I stir fry the potato in 1 tbsp of olive oil to give it nice yellowish color before adding to the meat.

Always cover and low heat to get fully cooked. Add water as needed but little by little.
Enjoy and best served with calrose rice.