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Bezalla bi lahme (Pea Stew)

Peas with potatoes and little pieces of lamb fillet in a tomato sauce

Course Main Course
Cuisine Lebanese
Keyword Authentic, Healthy, Stew,
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people
Author Zaatar and Zaytoun


  • 1 large onion chopped
  • 3-4 garlic cloves chopped
  • 3-400 g of lamb fillets
  • A good handful of coriander
  • 3 potatoes diced
  • 2 tbsp tomato concentrate
  • Boiling water to cover approx 4 cups
  • A pinch of black pepper
  • 2 cups frozen garden peas
  • A squeeze of lemon


  1. Sauté the onion in some regular cooking olive oil until they are golden on a medium heat
  2. Add the garlic and mix with the onion making sure not to burn the garlic by stirring constantly
  3. Chop the lamb fillets into small bitesize pieces 1-2cm thick and add to the onion garlic mix
  4. Fry the lamb on high heat a few minutes until sealed then add the handful of chopped coriander
  5. Add the diced potatoes and continue to stir everything together
  6. Add 2 good tablespoons of tomato concentrate and enough boiling water to cover, bring to the boil then simmer
  7. After about half an hour, add a pinch of black pepper, salt to taste (approx 1 tbsp) and the frozen peas
  8. Bring to the boil again and simmer for another 10-15 minutes until the peas are warmed through
  9. Squeeze some lemon on the stew before serving and eat with a side of fluffy vermicelli rice