Syrian Yakhnat Bazella (Syrian Pea and Lamb Stew with Tomato and Rice)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 450 g diced lamb shoulder
- 300 g frozen peas
- 300 g basmati rice
- 1 onion, finely chopped
- 2 garlic cloves
- 400 g tinned chopped tomatoes
- 0.5 tsp ground allspice
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 685 kcal
- Protein
- 30.6 g
- Carbohydrate
- 72.1 g
- of which sugars
- 7.3 g
- Fat
- 29.8 g
- of which saturates
- 10.5 g
- Fibre
- 6.5 g
- Salt
- 0.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion and garlic for 5 minutes, then add the diced lamb and allspice and brown for 6-8 minutes.
- 2
Stir in the tinned chopped tomatoes and 300ml water, bring to a simmer, cover and cook gently for 40 minutes until the lamb is tender.
- 3
Add the frozen peas and simmer uncovered for 8-10 minutes until tender.
- 4
Meanwhile cook the basmati rice in plenty of boiling salted water for 10-12 minutes until tender, then drain.
- 5
Taste the stew and season with salt and pepper.
- 6
Serve over the rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.