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.
Ready in: 30 mins
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
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.
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
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