Bezalla bi lahme (Pea Stew)

Ingredients

• 1 large onion (chopped)
• 2 garlic cloves (chopped)
• 300 g of lamb or beef fillet
• a good handful of coriander
• 3 potatoes (diced)
• 2 tbsp tomato concentrate
• boiling water to cover (approx 4 cups)
• a pinch of black pepper
• 2 cups garden peas (frozen or fresh)
• a squeeze of lemon

Instructions

1. 1

   Sauté the onion in some regular cooking olive oil until they are golden on a medium heat

2. 2

   Add the garlic and mix with the onion making sure not to burn the garlic by stirring constantly

3. 3

   Chop the meat fillets into small bitesize pieces 1-2cm thick and add to the onion garlic mix

4. 4

   Fry the lamb on high heat a few minutes until sealed then add the handful of chopped coriander

5. 5

   Add the diced potatoes and continue to stir everything together

6. 6

   Add 2 good tablespoons of tomato concentrate and enough boiling water to cover, bring to the boil then simmer

7. 7

   After about half an hour, add a pinch of black pepper, salt to taste (approx 1 tbsp) and the peas

8. 8

   Bring to the boil again and simmer for another 10-15 minutes until the peas are warmed through

9. 9

   Squeeze some lemon on the stew before serving and eat with a side of fluffy vermicelli rice