YACHNET BAZELLA W JAZAR (LAMB STEW WITH PEAS AND CARROTS)

If you are looking for comfort food, this stew is for you! Tender lamb cooked with sweet vegetables and warm spices makes the perfect lunch.  

This heart-warming stew was all what I could think of at the gym today. It was almost noon when I started exercising, and I didn’t expect to finish before another hour. It wasn’t only freezing outside, but my kitchen was also “cold” with a piece of lamb thawing in a colander.

As soon as I arrived home, I started cooking my favourite lamb stew. Prepared the same way like all Lebanese stews, with lamb or beef, and a choice of vegetables, this stew gains a deep, earthy, and yet bright flavour through the addition of curry powder to the tomato sauce. I find that the savoury and sweet taste of curry brilliantly combines with peas and carrots. That’s one reason for a bag of frozen peas being constantly available in my freezer. Today I didn’t even have to run to the supermarket to buy any carrots. I was lucky to have frozen a few bags of carrot cubes I had prepared myself for days like these.

I love this stew! It is so uncomplicated and easy. All you need is a bag of frozen peas and some fresh carrots, which you only need to peel and cut into thin rounds or small cubes. And if you become a fan, you will make sure to have some frozen carrots as well.

Steps in Pictures

Dina Kohl

Bazella w Jazar

Lamb Stew with peas and carrots

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Servings: 6 servings

Course: main dish

Cuisine: Lebanese

Ingredients Equipment Method Notes

Ingredients

  

• 50 ml sunflower oil
• 2 medium onions peeled and coarsely chopped
• 10 small garlic cloves peeled and sliced
• 500 g meat from a leg of lamb or from the shoulder cut into 4 cm cubes
• 1 teaspoon cinnamon
• ½ litre hot water
• 500 g frozen peas
• 250 g carrots peeled and cubed
• 500 ml tomato sauce
• 1 ½ teaspoons salt
• ¼ teaspoon black pepper
• ¼ teaspoon allspice
• 2 teaspoons curry
• 2 heaped tablespoonful tomato paste

Equipment

• 1 Pressure cooker
• 1 large pot

Method

 

1. eat the oil in a pressure cooker over medium-high heat and sauté the onions and garlic for about 5 minutes, or until wilted and golden, stirring constantly. Add the meat and cinnamon and brown for about 5-10 minutes, stirring often. Then add the hot water, put the lid on, and following the manufacturer’s instructions, cook over medium-low heat for about 20 minutes.
2. Combine the frozen vegetables, tomato sauce, tomato paste and spices in the large pot. Carefully open the pressure cooker and pour out the meat with the cooking liquid over the peas and the carrots.
3. Bring to a boil over high heat. Turn the heat down to medium-low and cook, covered, for about 20 minutes, or until vegetables are cooked through.
4. Simmer, uncovered, for about 10 minutes until the sauce slightly thickens. Serve hot with ruz mfallfal.

Notes

All images and text © Dina Bayoud Kohl