Bazella
Bazella (Peas & Carrot Stew) is a staple at the table in Middle Eastern households, popular with kids. It's one of my favorites and remains the ultimate comfort food. Stews take time, but very little effort. By sealing/browning the Meat and then leaving to simmer on low heat for hours you're guaranteed an unmatched depth of flavor and Meat that falls apart at the touch.
Choose New Zealand or Icelandic Lamb to superior quality.
Organic Ingredients Serves 6
3 Cups Peas, frozen
1 Cup Carrots, diced small (size of peas)
1 Lb Grass fed stewing Lamb, or Beef, chopped small
1 Large Onion, peeled & finely diced
4 Cloves Garlic, peeled & crushed
1 Jar crushed/strained Tomatoes, or 4 teaspoons of Tomato Paste
1 Cup Water, (or 2 if you're using Paste)
1 Tsp. ground Paprika
1/2 Tsp. ground All Spice
1/2 Tsp. Coriander Powder
2 Tbsp. Extra Virgin Olive Oil/Avocado Oil for cooking
1/2 Cup Cilantro/Coriander, washed, de-stemmed and finely diced
Sea Salt, to taste
Method
Remove frozen Peas from freezer and set on counter to defrost.
Heat a large non stick pan (deep enough to carry to the stew) with Cooking Oil to high heat. Seal the Lamb/Beef until browned on the outside, seasoning with Salt. Remove and set aside. Reduce heat to medium and add the Onion cooking 'til translucent. Add Spices and Garlic, cook for a minute being careful not to burn. Add browned Meat, Tomato, Salt and Water and bring to a boil. Cover, reduce heat to low and let simmer for 2 hours. Add Peas, Carrots and Cilantro/Coriander and cook for another 40 minutes. Serve with Basmati Rice and Greek Yoghurt.
