By eatmundo · August 4, 2026
🇪🇬Same ingredients, elsewhere in the world
14 matchesDishes from other countries' kitchens, made from the same core ingredients as Tagen El Lahma (Beef Tagine). The percentage is the share of ingredients the two recipes have in common.
Chiles Rellenos de ResIn Mexico · same ingredients62%
Yahni LahmeIn Lebanon · same ingredients62%
Gulasz WołowyIn Poland · same ingredients57%
This hearty Egyptian beef stew is slow-cooked in a clay pot or heavy skillet with plenty of caramelized onions and aromatic spices. It is a comforting, rustic dish that tastes better the next day.
According to eatmundo's ingredient comparison, the closest dish to Tagen El Lahma from another cuisine is Chiles Rellenos de Res (Mexico): the two share 62% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Cut 500g of beef into 3cm cubes and thinly slice 3 large onions.
- 2
In a heavy pot, heat 2 tbsp ghee over medium heat and sear the beef until browned on all sides.
- 3
Add the sliced onions to the pot and sauté until they are soft, translucent, and slightly caramelized, about 10 minutes.
- 4
Stir in 4 minced garlic cloves, 1/2 tsp cinnamon, and 1/2 tsp allspice, cooking until fragrant for 1 minute.
- 5
Chop 2 medium tomatoes and add them to the pot, cooking until they soften and release their juices.
- 6
Pour in 500 ml of water and add 6 g (1 tsp) of salt, stir, cover the pot with a tight lid, and simmer on low heat for 2 hours until the beef is fork-tender.
- 7
Check occasionally; if the sauce reduces too much, add a splash of warm water to maintain a thick, coating consistency.
- 8
Serve hot with crusty bread or vermicelli rice for a complete meal.
Frequently Asked Questions
What is Tagen El Lahma?
Tagen El Lahma is an Egyptian beef stew slow-cooked in an earthenware pot. It consists of beef chunks braised with onions, tomatoes, garlic, and spices such as cinnamon and allspice. It is typically served as a main course for lunch or dinner.
What is the best cut of beef?
Chuck or brisket is ideal because the connective tissue breaks down during slow cooking.
Can I use an oven instead of the stovetop?
Yes. Once everything is combined, cover the pot tightly and place it in an oven at 160°C for 2 hours, until the beef is fork-tender, for a more traditional tagine effect.
Why do we add tomatoes?
Tomatoes provide a subtle acidity that balances the richness of the beef and caramelized onions.
What if I don't have allspice?
You can substitute it with a mixture of equal parts cinnamon and cloves for a similar aromatic profile.
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