EGYPTIAN LAHMA BIL BASAL: SHORT RIBS WITH CHICKPEAS
1.5kg beef short ribs, cut into 8cm lengths
Sea salt flakes and freshly-ground black pepper
½ cup extra virgin olive oil
4 onions, very finely sliced
2 red capsicums, diced
8 cloves garlic, chopped
8cm piece ginger, grated
2L chicken stock
2 tsp ground bay leaf
2 x 400g cans chickpeas, drained
100g unsalted butter
¼ cup chickpea flour
Okra and beans, to serve
Season the beef with salt and pepper then fry in batches in half the olive oil in a large heavy-based saucepan over a high heat, until browned. Set aside. Add the remaining oil, onions, capsicums, garlic and ginger, then cook for 15 minutes, until well browned.
Add the stock, bay leaf and beef, then cook gently for 3 hours, until the meat is tender. Add the chickpeas and cook for 20 more minutes. Mix the butter and chickpea flour, whisk in, then simmer until thickened. Serve with okra and beans.