Bazella (Lamb &Amp; Pea Stew)

Bazella (Lamb & Pea Stew) Ingredients

11⁄2 kg diced lamb4-5 carrots cut into small discs1 large onion, cut into wedges you can add more if you like500g small bag frozen peas4-5 heaped tablespoons tomato paste (approx 200g)Approx 7 cups boiling water1 bunch corriander, chopped5-6 garlic cloves, crushedSalt & pepper to taste

Steps

In a large pot bring some water to a boil and boil your meat for approx 1hr you can go longer.. the longer the better. (I also through in a Spice Bag from @mimosspicebags if you don’t have just add bay leaves, mixed spice etc)Remember to skim the top from any fat froth and discard.Once tender strain the meat and set aside.Microwave the onion for 1 minute.In a large pot add some olive oil and saute the corriander, garlic, onion with the lamb for a minute then add tomato paste, stir to combine.Add your carrots and the boiling water and allow to simmer for approx 30mins then add peas, salt and pepper and continue to simmer a further 20-30mins approx (I don’t time this dish it’s all by sight and taste I could be way off with the times ??)Meanwhile make your Lebanese Rice and your done.You could also make this dish with mince meat or chicken.