Egyptian Red Onion Tajine/Lahma Bil Basal Recipe

A really easy, low maintenance, simple recipe which you can leave to cook as you work from home. You cannot mess this up!

Full of nutrients, very filling and very DELICIOUS 😋

Recipe for 4 portions
Prep time: 30 mins
Cooking time: 2 hours

Marinading ingredients:
600g lamb neck fillet, cubed
1/4 cup White wine vinegar
1 tsp salt
1 tsp black pepper
1 tsp turmeric
1 tsp all spice
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cinammon
1/2 tsp ground cumin
1/2 tsp ground coriander

Cooking ingredients:
2 tbsps ghee
1 tbsp olive oil
4 or 5 red onions, finely sliced
3 or 4 garlic cloves finely sliced
1/2 cup chicken/lamb/beef broth
1 cup water
1 bay leaf


  1. Cover meat in vinegar and drain any blood or liquid.
  2. Massage all the spices & herbs from marinade blend carefully into the lamb. Cover and store in fridge for at least an hour, or overnight.
  3. When ready to cook, take out marinaded lamb and allow it rest in room temperature for at least 10-15 mins to avoid a stark difference in temperature. Very cold meat into high temperature makes the meat tough.
  4. Meanwhile, slice your onions & garlic.
  5. In a large nonstick saucepan (which has a cover), place the meat, ghee & olive oil in the pan on medium heat for about 7-10 minutes. Gently toss the meat, to ensure each cube gets evenly cooked on the outside. You don’t want it to get crispy or overly cooked.
  6. Add in the onions, garlic & bayleaf, stirring to make sure everything is evenly distributed. Cook altogether for about 3 minutes.
  7. Add in broth & cup of water, and turn the heat up to medium high until mixture starts to simmer.
  8. Stir, cover, and turn the heat down to medium low for 2 hours. Keep stirring every 20-30 minutes.
  9. An hour into cooking, you can add in vegetables to slow cook with the meat. Veggies which work best here are thinly sliced carrots, peppers & celery, but you’re welcome to try whatever you like.
  10. When ready, serve on basmati rice or quinoa alongside some steamed veg and salad.
  11. Enjoy!

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