Braised lamb with peas and rice bazella w riz

Name: Braised lamb with peas and rice bazella w riz
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 portions
Ingredients: 600 g lamb shoulder; 300 g frozen peas; 1 pc onion; 4 cloves garlic; 2 tablespoons tomato paste; 3 tablespoons olive oil; 600 ml water; 1 teaspoon ground cinnamon; 0.5 teaspoon turmeric; 1 teaspoon sweet paprika; 1 pinch ground pepper; 1 teaspoon salt; 300 g basmati rice; 500 ml water

Eduard LáskaPotLebanese Cuisine x se líbilo

Bazella w riz is a hearty Lebanese dish, braised lamb with peas and rice. The meat is first seared hard, then simmered slowly in a tomato sauce with turmeric and cinnamon until it is soft as butter. Green peas go in last, adding color and sweetness. It is served over fluffy basmati rice, drizzled with the fragrant sauce. It is a Sunday dish that leaves nobody hungry. One pot, one side of rice, no fuss.

Příprava: 20min

Vaření: 1h

CELKOVÝ ČAS: 1h 20min

Step by step process

Preparing the meat

1
For the braised lamb, cut the lamb shoulder into larger pieces, about 4 cm. In a heavy-bottomed pot, heat the olive oil and sear the meat on all sides until golden brown. Remove the seared meat and set aside.
2
To the same pot, add the finely chopped onion and fry for 4 minutes until softened. Add the crushed garlic and fry for another minute.
3
Return the meat to the pot and add the tomato paste, cinnamon, turmeric, paprika and salt. Stir to combine, pour in 600 ml hot water, bring to a boil and simmer covered for 45 minutes.

Peas and rice

4
After 45 minutes, add the frozen peas and pepper. Simmer for another 15 minutes until the meat is completely tender and the peas are cooked.
5
Rinse the basmati rice in cold water and cook in 500 ml hot water over low heat for 15 minutes. Plate the rice, top with the braised lamb and peas and drizzle with the sauce.