Kabab halla differs from grilled kebab: meat cubes simmer with onions until tender in a concentrated sauce. It needs neither a pot full of water at the start nor high heat throughout. Brown first, add liquid gradually and give the cut enough time.
Ingredients for four
Prepare 800 g beef cubes suitable for slow cooking, three medium sliced onions, two garlic cloves and one tablespoon oil or ghee. Add black pepper, a bay leaf and a pinch of mixed spices, adjusting salt near the end. Add hot water or stock in stages according to evaporation and the cut's needs.
Preparation takes about 15 minutes; cooking may take 75–150 minutes or longer depending on cut and cube size. Cubes describes a shape, so ask whether the meat suits slow cooking if the label does not say.
Browning and building the sauce
Gently dry the meat and heat oil in a heavy pot. Brown in batches: crowding releases liquid and delays colour. Remove the meat temporarily, then soften onions in the same pot until turning golden.
Add garlic and spices, return the meat, and pour in a little hot water. Loosen browned, unburnt deposits from the base. Cover and simmer gently, checking occasionally and adding a little liquid when the base approaches dryness.
The right consistency
Once tender, uncover to reduce the sauce without drying the meat or sticking the onions. Sauce should coat the cubes rather than form a watery soup. Check salt after reduction, as flavour strengthens when water evaporates.
Serve with white rice, or bread and salad. Prepare onions and spices ahead to simplify cooking, but brown and cook the meat continuously. Do not brown it partially and refrigerate it half-raw for the next day.
Why is the meat still tough?
Cuts rich in connective tissue may need more time at gentle heat with sufficient liquid. Fierce heat can evaporate water before tenderness develops. Test a cube with a fork and continue cooking if it still resists.
Related products from ALRAQI MEATS
Boneless Beef Cubes - 1 kg, or Boneless Beef - 3 kg. Check the product page for weight, ingredients and cutting options before ordering. Choose a cut suited to the cooking method; a boneless or mixed-meat label alone does not guarantee suitability for quick cooking.