Pea and Carrot Stew

Ingredients

• Fresh peas, about half a kilo
• Half a kilo carrots, cut into cubes or halves
• Meat pieces, 400 grams or as desired
• Finely chopped fresh coriander - 1 bunch
• Half a head of garlic, finely chopped
• Juice of half a lemon
• Dried coriander, 1 teaspoon
• Tomato paste as desired (1 or 2 tablespoons)
• Salt to taste
• For more recipes from Rania, here is the tastiest Kibbeh in Yogurt
• For more delicious stews in Rania's style, here is Okra Stew

Method

1. Boil the meat with the aromatics until fully cooked.
2. In a pot over the heat, add a little oil and sauté the chopped carrots until tender.
3. Add the peas and sauté for about 10 minutes.
   Timers: 10 min
4. Add the chopped garlic and coriander and stir until the garlic wilts.
5. Add the meat stock and the meat pieces after straining them from the aromatics, then keep the heat high until the liquid comes to a boil.
6. Add the tomato paste (1 or 2 tablespoons, as desired), salt, lemon juice, and dried coriander. Lower the heat and let it simmer over medium heat for about 10 minutes, or until the broth thickens slightly.
   Timers: 10 min
7. Serve vermicelli rice alongside the pea and carrot stew.