Best Pea and Carrot Stew

Ingredients

• 400 g meat pieces suitable for stewing
• seasonings/aromatics for boiling (e.g., bay leaf, peppercorns)
• 1/4 cup vegetable oil
• 1 small onion, sliced into wedges
• 2 cloves garlic, crushed
• 6 whole garlic cloves
• 500 g peas
• 200 g carrots, chopped
• 1 tsp salt
• 1 tsp dried coriander
• 1 tsp seven-spice mix
• juice of 500 g tomatoes
• 1 tbsp tomato paste
• 2 cups stock from cooking the meat
• finely chopped fresh cilantro

Method

1. Place the meat and boiling aromatics in a pot over heat and turn without oil until the meat dries and its color changes.
2. Stir for about 10 minutes before adding water to cover the meat, then simmer for about 1 hour.
   Timers: 10 min, 60 min
3. Skim off any foam from the surface as it appears.
4. In another pot, heat the oil and sauté the onion wedges, then add the garlic and sauté as well.
5. After a while, strain the cooked meat from the stock and add the meat to the onions and garlic until the onions soften and the meat changes color.
6. Add the peas, carrots, spices, and salt and continue stirring briefly.
7. Add the tomato juice, tomato paste, and 2 cups of the meat cooking stock, cover the pot and let it simmer over medium heat for about 30 minutes.
   Timers: 30 min
8. Five minutes before turning off the heat, uncover the pot, sprinkle a handful of finely chopped fresh cilantro and let the stew simmer.
9. Serve the pea and carrot stew alongside vermicelli rice.
10. For more easy, tasty recipes see Zucchini Mafarraka (Zucchini Mash)
11. To make kishk with ground meat from Ameer click Kishk with Ground Meat
12. Also from Ameer see Mashed Potatoes (Mafarraka al-Batat)