Lahma bi Ma’ Ala

• 1 kg (2 lb) best stewing beef, topside or top rump
• 2–3 tablespoons oil

Cut the beef into cubes. Fry in hot oil in a large frying pan, stirring and shaking the pan to brown the cubes all over. Remove from the pan. In the same oil, fry the onions to a dark golden colour. Return the meat and add salt, pepper, allspice, parsley, tomatoes and tomato concentrate, and about 4 tablespoons