Recipe ingredients
- 1 kg, 32 oz, green peas, frozen
- 1/2 kg, 16 oz, lamb or beef stew meat, cubed
- 1/2 kg, 16 oz, carrots, peeled and chopped
- 1 teaspoon salt, as desired
- A dash of ground allspice
- A dash of ground cinnamon
- 1 1/2 tablespoons tomato paste
- 4 cups of water
- 3 tablespoons shortening or butter
Recipe method
- Fry meat with 1 1/2 tablespoons butter until golden.
- Add spices and water.
- Cover pot and cook for 2 hours until tender.
- Fry carrots in remaining butter for 3 minutes on low heat.
- Stir in peas then tomato paste.
- Add meat to peas. Cover with stock.
- Cover pot. Cook on low heat for 20 minutes.
- Serve hot with cooked rice.
- You can substitute tomato paste with garlic and coriander mixture.
Other arab recipes:
Pea with carrots stew recipe
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