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Yakhnet bazella
Lamb and pea stew with rice
Yakhnet bazella: Lebanese lamb, pea and carrot stew in tomato, served over vermicelli rice
Yakhnet bazella is weekday food in almost every Lebanese household: cubes of lamb (or beef) simmered until tender with peas, carrots and tomato, with a last-minute hit of garlic and coriander, ladled over buttery vermicelli rice. Mothers in Beirut make it with frozen peas in winter and fresh ones in spring; children love its sweetness. Common mistake: adding the peas with the meat — they turn grey and mushy; put them in for the last 10 minutes. Chef's tip: brown the meat in small batches so it really sears; that browned base is where the stew's flavour comes from.
- Total time
- 100 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅛ lb boneless lamb shouldercut into 2.5 cm cubes
- 3 tbsp olive oil
- 1 onionchopped
- 2 carrotsdiced
- 2 tbsp tomato paste
- 14 oz chopped tomatoes
- 2 ½ cups hot water
- 1 ¼ tsp salt
- 14 oz peasfresh or frozen
- 3 cloves garliccrushed
- ⅔ oz fresh corianderchopped
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Method
0/5 doneStep 1: Heat 2 ⅛ tbsp olive oil in a heavy pot over a high heat and brown 1 ⅛ lb boneless lamb shoulder in two batches, 4–5 minutes per batch, until well coloured on all sides.
10 minStep 2: Lower the heat to medium, add 1 onion and cook 5 minutes until soft. Stir in 2 tbsp tomato paste and 1 tsp Lebanese seven-spice (baharat) for 1 minute.
6 minStep 3: Add 14 oz chopped tomatoes, 2 ½ cups hot water, 2 carrots and 1 ¼ tsp salt. Bring to the boil, cover and simmer gently for 50–60 minutes until the lamb is tender enough to cut with a spoon.
60 minStep 4: Add 14 oz peas and simmer uncovered for 8–10 minutes until the peas are tender and the sauce has thickened.
10 minStep 5: Fry 3 cloves garlic and ⅔ oz fresh coriander in the rest of ⅞ tbsp olive oil for 1 minute until fragrant and stir into the stew. Serve over vermicelli rice.
1 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 32 g
- Carbs
- 26 g
- Fat
- 26 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does yakhnet bazella take?
- About 100 minutes in total: 20 minutes to prepare and 80 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
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