Levantine cuisine · Soups & Stews

Yakhnet Bazella

Peas and carrots braised with lamb cubes in a cinnamon-tomato sauce, served with rice topped with toasted vermicelli.

Ingredients · for 4 servings

• 500 g lamb (shoulder)
• 400 g peas (frozen)
• 3 carrots
• 1 onion
• 2 tbsp tomato paste
• 400 g chopped tomatoes
• 1 tsp cinnamon
• 1 tsp allspice
• 200 g long-grain rice
• 50 g vermicelli
• 4 tbsp ghee
• Salt, pepper

Instructions

1. Cut the lamb into 3 cm cubes, finely dice the onion, and slice the carrots into 1 cm-thick rounds.
2. Heat 2 tbsp ghee in a Dutch oven and sear the lamb over high heat for 6 min, browning it well all over, then add the onion and sauté for 4 min until translucent.
3. Stir in the tomato paste, cinnamon, and allspice and cook for 2 min, then pour in the chopped tomatoes and 500 ml water and braise gently, covered, for 45 min.
4. Add the carrots and cook for another 10 min, then fold in the peas and simmer uncovered for a further 8 min, until tender and the sauce has thickened slightly.
5. For the rice, toast the vermicelli in the remaining ghee, stirring, for 2–3 min until golden brown, add the rinsed rice, pour in 400 ml salted water and let it steam, covered, over the lowest heat for 15 min.
6. Season the stew with salt and pepper and serve alongside the vermicelli rice, fluffed with a fork.