Egyptian
Tagin Lahma bel Basal
An Egyptian clay-pot bake of tender lamb and sweet onions, slowly cooked until the onions melt into a rich, peppery sauce. It is traditionally served hot from the tagin with baladi bread or plain rice.
Watch it madeمطبخنا اليمني Our Yemeni Kitchen · 6:18
Ingredients
- Boneless lamb shoulder or beef chuck, cut into large cubes400g
- Yellow onions, thinly sliced500g
- Ghee1 1/2 tbsp
- Garlic cloves, crushed3
- Tomato paste1 tsp
- Egyptian baharat1 tsp
- Ground black pepper3/4 tsp
- Ground cumin1/4 tsp
- Green cardamom pods, lightly crushed2
- Bay leaf1
- Salt1 tsp, or to taste
- Hot meat stock or water1 cup
Method
- Preheat the oven to 180°C / 350°F.
- Pat the meat dry and season it with half the salt and half the black pepper.
- Heat the ghee in a heavy pan over medium-high heat and brown the meat on all sides in batches if needed.
- Remove the meat to a plate, then add the sliced onions to the same pan.
- Cook the onions with the remaining salt over medium heat for 12 to 15 minutes, stirring often, until softened and lightly golden.
- Add the garlic, tomato paste, baharat, cumin, remaining black pepper, cardamom pods, and bay leaf, and stir for 1 minute until fragrant.
- Return the meat and any juices to the pan, then add the hot stock and bring to a simmer.
- Cover and simmer gently on the stovetop for 20 minutes to start tenderizing the meat.
- Transfer everything to a small clay tagin or ovenproof baking dish, making sure the onions cover and surround the meat.
- Cover tightly with a lid or foil and bake for 55 minutes.
- Uncover and bake for another 15 to 20 minutes, until the meat is tender and the onion sauce is thick and browned at the edges.
- Rest for 10 minutes, remove the cardamom pods and bay leaf if desired, and serve hot with Egyptian rice or baladi bread.
Common questions
Can I substitute beef for lamb in Tagin Lahma bel Basal?
Yes. Beef chuck works very well and is often easier to find. Use the same method and timing, but if the cubes are very large or tough, plan on a slightly longer bake until fork-tender.
How long does the meat need to cook overall?
After browning and the 20-minute stovetop simmer, bake covered for about 55 minutes, then check tenderness. Depending on the cut, it may need another 15 to 30 minutes until the meat is soft and easy to pull apart.
What are the most common mistakes when making this dish?
Skipping the browning, rushing the onions, or not covering the tagin tightly are the biggest ones. Also avoid adding cold liquid, which can slow cooking, and don’t let the dish dry out in the oven.
How should I store leftovers and reheat them?
Cool completely, then refrigerate in an airtight container for up to 3 to 4 days. Reheat gently on the stovetop or in the oven with a splash of stock or water so the onions and sauce loosen again.
What should I serve with Tagin Lahma bel Basal?
Serve it with rice, baladi bread, or vermicelli rice to soak up the oniony sauce. A simple salad, pickles, or yogurt on the side balances the rich meat and ghee nicely.