Pea and carrot stew with meat — best served with fluffy rice and vermicelli.

1 kg meat, cut into stew-size pieces

1/2 kg carrots

1 bag frozen peas (about same quantity as the carrots)

Tomato juice or passata

Garlic

Fresh chopped cilantro (coriander)

Salt

Ghee

Oil

In a pot, cover the meat with water and bring to a vigorous boil.
Skim off any foam from the surface, add seasonings, reduce the heat and let the meat simmer until tender.
In another pot, sauté the chopped carrots in ghee and oil until they soften slightly, then add the peas and stir together with a pinch of salt.
Cook them for about 10 minutes over low heat.
Add crushed garlic, chopped cilantro and the cooked meat to the vegetables, stir a little, then add some of the meat broth and the tomato juice.
Let the pea and carrot stew simmer until the sauce thickens and the flavors meld.
Serve the stew with rice and vermicelli.

The pea and carrot stew with meat recipe is from a friend and cook on Shou Tabkhin Today:

Click Esraa’s name to visit her page and see more delicious recipes.

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Pea and Carrot Stew with Meat

Prep checklist