YAKHNET BAZELLA WA JAZAR

If you are looking for comfort food, this stew is for you! When the lamb starts cooking and the warm aromas of cinnamon fill the house, you will find yourself in another world. If you were Lebanese, you will be back home to your mom’s kitchen.

Like most stews this heartwarming yakhnet bazella wa jasar is prepared with tender lamb and vegetables, all simmering in tomato sauce.

Adding curry to this stew lends it a deep, earthy, and yet bright flavour. The savoury and sweet taste of curry brilliantly combines with the warm spices of cinnamon and allspice in the sauce.

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.

Sahtein!

Bazelly wa Jazar

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Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine Lebanese

Servings 6 servings

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

Instructions

 

• Heat 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.
• 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.
• 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.
• Simmer, uncovered, for about 10 minutes until the sauce slightly thickens. Serve hot with ruz mfallfal.

Notes

All Texts and Posts © Dina Bayoud Kohl