• Katie Lolas

Mumma Lolas’ Bazella

Simple, speedy, and bursting with flavour, this traditional Middle Eastern dish never disappoints. Bonus, it’s very easy to make, using frozen peas and minimal ingredients, it’s guaranteed to be a hit with kids and adults alike.


Serves: 4

Ready in: 30 mins


Ingredients

  • 2 tbsp olive oil

  • 300g lamb (or beef), diced

  • 1 bunch shallots, (or 1 onion), finely chopped

  • 2 cloves garlic, crushed

  • ½ tsp ground allspice

  • ¼ tsp ground pepper

  • ¼ tsp cumin

  • ¼ tsp ground coriander

  • ¼ tsp ground cinnamon

  • ¼ tsp ground nutmeg

  • 1 tbsp sugar (I used brown)

  • 500g frozen peas

  • 2 cups tomato juice


Method

Step 1. In a large pot, heat the olive oil and fry the onions on high heat until fragrant and soft


Step 2. Add the garlic, diced meat, and stir on medium heat until the meat is cooked


Step 3. Add the peas, allspice, pepper, cumin, cinnamon, sugar, and nutmeg and stir for 1-2 mins or until fragrant


Step 4. Add the tomato juice and just enough water to cover the ingredients


Step 5. Cover the pot and let it simmer for 15 min on low heat. Season with salt and pepper to taste


Step 6. Serve with (vermicelli) rice.



Storage: Keep any leftovers in an airtight container in the fridge and they will keep for 4 days. You can also freeze this recipe and it will keep for up to 3 months.


Notes:

  • If you can’t access fresh tomato juice you can use 2 tbsp tomato paste, dissolved in 1 cup water (or 2 cups of vegetable broth).

  • Adding 2-3 diced carrots to this recipe also makes a great addition


Use hashtags #LLMealPrep, #LadyLolas, and tag @lady.lolas when you try one of my recipes or share an image of your meal prep on social media so that I can feature you on my Instagram story



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