Cook the beef chunks in the water at medium flame, covered, for 2 hours.

 Add the onions, saffron, and turmeric and cook covered on a medium flame for 1 hour. 

 Uncover, add the thyme, lemon juice and pepper and cook 2 to 3 more minutes. 

 Transfer the meat with a slotted spoon onto a platter. 

 Check the liquid in the pot: If it is too thin, reduce on a high flame for a few minutes until thickened, and pour over the meat. 

Recipe published in JOY of KOSHER with Jamie Geller magazine. Fall 2012. Subscribe Now.