Muqalqal needs clear browning and a concentrated sauce, not a pan full of meat liquid. By using closely sized cubes of beef, portioning is easier, with cooking time still dependent on the type and tenderness of the cut. The following amounts are suitable for about 3-4 servings.
Ingredients
- 750 gm boneless beef cubes.
- A large onion, two tomatoes, and a green pepper.
- Two crushed garlic cloves, and two tablespoons of oil.
- Half a teaspoon of cumin, and half a spoon of ground coriander.
- Salt, black pepper, and a quarter to half a cup of hot water if needed.
Start browning
Dry the surface moisture with clean tissues, and heat a wide frying pan. Brown the cubes in two or three batches so they don't crowd, then transfer them to a clean bowl. Don't move it constantly from the first moment; Give the surface a chance to color without burning.
Build the sauce
In the same pan, sauté onion, then garlic and pepper. Add tomatoes and spices and let them cook down. Return the meat, add a little hot water if it needs more time to soften, then cover and lower the heat.
Finish the dish
The cubes may need about 20–45 minutes or longer, depending on the cut. Check rather than relying on one time and continue until properly cooked. Once tender, uncover to reduce the liquid, then adjust salt and pepper.
Why did the Muqalqal become watery?
A watery result often comes from crowding the pan or adding water before seeing how much liquid the meat and tomatoes release. Brown in batches and reduce liquid at the end without burning the bottom. Serve with bread or rice and lemon if desired.
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