Uploaded March 2024 | Updated September 2026, 1 week ago
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Looking for the easiest way to turn a tough cut of meat into a mouth watering tender meal? It doesn't get easier than this! By following a recipe for Egyptian Tagin Basal or Onion Tagine, you can guarantee soft and juicy results with minimal effort. You simply cook the meat in loads of onions, and by wrapping it correctly, you create the juiciest meat ever.
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Recipe as demonstrated:
2kg bone-in meat (lamb shanks or another joint)
2kg onions (2-4kg recommended, but less can be used)
4 tsp salt***
3 tsp black pepper
1 tsp ground cardamom
1/2 tsp nutmeg
***If changing meat, or amount of onions, calculate and add up the salt based on the following:
Boneless meat - per kg use 1.5 tsp salt
Bone in meat - per kg use 1 tsp salt
Onions - per kg use 1 tsp salt
For example, if using 2kg of boneless meat, and 3 kg of onions your salt would be:
Meat (2 X 1.5 tsp) = 3 tsp
Onions ( 3 X 1 tsp) = 3 tsp
Total = 6 tsp
Head to squarespace.com/MiddleEats to save 10% off your first purchase of a website or domain using code MiddleEats.
Looking for the easiest way to turn a tough cut of meat into a mouth watering tender meal? It doesn't get easier than this! By following a recipe for Egyptian Tagin Basal or Onion Tagine, you can guarantee soft and juicy results with minimal effort. You simply cook the meat in loads of onions, and by wrapping it correctly, you create the juiciest meat ever.
___
Grab our new e-book today to learn how to cook the most delicious Middle Eastern meals, and to equip you with the knowledge and menus you need to host a remarkable dinner party. Get your copy here payhip.com/b/hMV0y
___
Want to help us make more awesome recipes like this every week?
🧆 Join our Patreon and come hang out with us on our discord server patreon.com/MiddleEats
☕ Or buy us a coffee ko-fi.com/MiddleEats
___
Recipe as demonstrated:
2kg bone-in meat (lamb shanks or another joint)
2kg onions (2-4kg recommended, but less can be used)
4 tsp salt***
3 tsp black pepper
1 tsp ground cardamom
1/2 tsp nutmeg
***If changing meat, or amount of onions, calculate and add up the salt based on the following:
Boneless meat - per kg use 1.5 tsp salt
Bone in meat - per kg use 1 tsp salt
Onions - per kg use 1 tsp salt
For example, if using 2kg of boneless meat, and 3 kg of onions your salt would be:
Meat (2 X 1.5 tsp) = 3 tsp
Onions ( 3 X 1 tsp) = 3 tsp
Total = 6 tsp
