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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

Ingredients

  • 1 large onion chopped
  • 2 garlic cloves chopped
  • 300 g of lamb or beef fillet
  • a good handful of coriander
  • 3 potatoes diced
  • 2 tablespoon tomato concentrate
  • boiling water to cover approx 4 cups
  • a pinch of black pepper
  • 2 cups garden peas frozen or fresh
  • a squeeze of lemon

Instructions

  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 meat 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 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