Pea and Carrot Stew

Ingredients

• Peas
• Chopped carrots
• Potato cubes - optional
• Small or medium pieces of meat for cooking, or meat on the bone
• 1 tablespoon ghee
• 2 tablespoons oil
• Crushed garlic
• Chopped fresh coriander
• A pinch of cinnamon
• 1 tablespoon sweet pepper paste
• 2 cups water
• Tomato juice or tomato paste
• This delicious recipe comes from our friend and chef at Shou Tabkhin Today:
• Wotfa Hani Rhal
• Click on her name to visit her profile page on our site.
• For more of Wotfa's delicious recipes, here is Frozen Okra Stew
• Also from Wotfa's kitchen, here is Al-Majdara Al-Makhboosa

Method

1. In a pot over the heat, brown the meat until its color changes and all its liquid is released
2. Add a spoonful of ghee and the vegetable oil and stir briefly
3. Add the crushed garlic and the chopped coriander and stir
4. When the garlic softens, add the carrots, the cinnamon, and the pepper paste and stir until the meat is at least half-cooked
5. Add water and bring it to a boil, then reduce the heat and cover the pot until the meat is well cooked
6. Add the tomato paste and, if you find the liquid is low, a little boiling water, and let them simmer on low heat as well
7. When the broth thickens, add the peas and the potatoes and let the pea and carrot stew simmer over low heat until everything is well cooked
8. Serve it with fluffy rice
9. Wutfa Hani Rahal
10. For more of Wutfa's delicious recipes, here's Frozen Okra Stew
11. Also from Wutfa's kitchen, here's mujaddara makhbousa