This is from the book Egyptian Cooking A Practical Guide, but Samia Abdemmour. It's a book I collected while on holiday in Egypt many years ago. I have to say, I think using a stewing cut of meat would mean you'd want to simmer for a lot longer than the 10-15 minutes. So, while not stipulated either make the decision to cook the meat for a longer time, or use chicken in place of the beef or lamb perhaps.
Recipe posted by Coby