- Yield: 4-6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Bazella w Riz (Green Pea stew with Beef & Potatoes)
Ingredients
- 2 tbsp olive oil
- 1lb beef or lamb, diced into bite size pieces
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 cups frozen peas
- 2 cups potatoes, diced
- 1 tsp black pepper
- 1 tsp ground coriander
- 2 tsp sea salt
- 28 oz can whole tomatoes, pureed
- 28 oz water
- Rice
- 2 tbsp cooking oil
- 2 tbsp vegetable ghee
- 3/4 cup broken vermicelli pasta
- 2 cups medium grain rice, washed and drained
- 3 3/4 cups of water
- 2 tsp of salt (as desired)
Instructions
- Heat the oil in a medium saucepan over medium-high heat, add seasoned beef and cook until done. Remove from pan into plate and set aside. In the same pan, add the ghee and onion and cook for 6-8 minutes until starting to turn golden. Add the garlic, salt, pepper, coriander and cook for 1 minute, then add the cooked beef back to pan.
- Add the diced potatoes, mix and cook for 2 minutes, then add frozen pea and tomato puree, stir to combine then add water. Bring to a boil, reduce the heat and simmer, covered, for 20 minutes or until the sauce thickens slightly. Adjust salt to taste.
- To make the rice, heat the ghee and oil in a saucepan over low-medium heat. Add the vermicelli pasta and fry for 1-2 minutes, stirring frequently, until golden. Add rice, and cook for 1-2 minutes to lightly, toasted the rice. Add the water and salt. Cover, bring to a boil, reduce the heat to low and cook, covered, for 10–12 minutes or until all the water is absorbed and the rice tender. Don’t mix rice while cooking. Remove from heat and let rest for minutes before serving.
- Serve the stew as is with pita bread or along side white rice. Enjoy.
