Chop the vegetables

• Chop the white part of the spring onions.
• Chop the garlic cloves.
• Chop the tomatoes.

Sauté the aromatics

• Sauté the onions and garlic in a drizzle of olive oil.
• Add the chilies if you want to make it sassy.

Brown the beef

• Once the aroma fills the kitchen, add the boneless beef chunks.
• Brown the beef for about 5 to 6 minutes.

Season and add tomatoes

• Season with cumin, coriander, cardamom and cinnamon powder, plus salt and pepper.
• Add the tomato purée and the chopped tomatoes.
• Stir everything together for about five minutes.

Simmer the stew

• Add 4 cups of boiling water.
• Let the pot simmer until the meat starts falling apart.

Shred the meat

• Place the soft meat on a skillet and mash it with a fork.
• Give the meat a generous pinch of salt.
• Pour a generous cup of the sauce on top.
• Stir it gently on medium heat.

Top and serve

• Once it bubbles, top it with the creamy sahawiq helba.
• Serve it with some bread and enjoy.