1480. Lebanese Pea Stew

If I were a child, this is the kind of lunch I'd want to come back home to after school. Pea stew is a classic across the Middle East, and we have shared the Iraqi meatball version of the stew here on MCW before. This is a more relaxed version, probably most popular in Lebanon, using straight up minced meat.Since mild pepper paste has been increasingly more available, I have been using it in everything that I would originally use tomato paste for. It has a much deeper flavor profile which I cannot recommend enough. Of course, sub for tomato paste in case you don't have access to pepper paste.

Ingredients:

500g minced meat

3 Tbsp olive oil
2 large carrots

2 large potato

3 cups frozen peas

3 cloves garlic, grated

1 cup chopped coriander

1 tsp allspice

3 Tbsp tomato paste

1 heaped Tbsp mild pepper paste

salt and pepper




Method:

Peel the carrots and potatoes and chop into medium dice about the size of a pea.

Brown the meat in the olive oil in a pot.

Add garlic and coriander, saute until fragrant. Add spice, seasoning, tomato and pepper paste; mix well.

Add in the diced carrot and potato and the peas.

Add enough boiled water to cover by about 2cm.

Simmer uncovered over medium heat until vegetables have cooked though and meat is tender, about 30 minutes.

Taste to adjust seasoning and serve with vermicelli rice.

صحة و عافية