Entree: Egypt – Central Culinary Region – كباب حلة ➤ Kabab Halla (Egyptian pot-braised meat kebabs in spiced tomato sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 10 min

Total 50 min

Ingredients

- 1 lb (454 g) ground lamb
- 1 medium onion, finely grated, approx. 1 cup (150 g)
- 1 large egg, beaten
- 1/4 cup (30 g) fine breadcrumbs
- 2 cloves garlic, minced
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1/4 tsp (1.25 ml) ground cinnamon
- 1/4 tsp (1.25 ml) allspice
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil (or ghee)
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) crushed tomatoes or passata
- 1 cup (240 ml) beef or chicken broth
- 1 tbsp (15 ml) lemon juice (about 1/2 lemon)
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Instructions

1. In a large bowl combine ground lamb, grated onion, beaten egg, breadcrumbs, minced garlic, cumin, coriander, cinnamon, allspice, salt, and pepper. Mix gently until just combined; refrigerate 10 minutes to firm up the mixture.
2. Shape the mixture into small oblong kebabs or meatballs about 1.5 inches (4 cm) long, yielding roughly 16–20 pieces.
3. Heat 2 tbsp (30 ml) vegetable oil in a heavy skillet over medium-high heat. Brown the kebabs in batches, turning to color all sides, about 2 minutes per side. Transfer browned kebabs to a plate.
4. Reduce heat to medium, add the tomato paste to the pan and cook 1 minute to deepen flavor. Add crushed tomatoes and broth, scraping up any browned bits. Bring to a simmer.
5. Return the kebabs to the pan, nestling them into the sauce. Cover and simmer gently for 18–22 minutes, until kebabs are cooked through and sauce has thickened slightly.
6. Stir in lemon juice and adjust salt and pepper to taste. Sprinkle with chopped parsley or cilantro and serve hot with rice, flatbread, or mashed potatoes.