Yakhnet Bazella (Lamb, Pea and Carrot Stew with Vermicelli Rice)

Ingredients

• 1 tbsp olive oil
• 400 g lamb mince
• 1 onion
• 3 carrots
• 3 garlic cloves
• 1 tsp ground allspice
• 0.5 tsp ground cinnamon
• 2 tbsp tomato purée
• 400 g chopped tomatoes
• 500 g frozen peas
• 25 g butter
• 50 g vermicelli pasta
• 300 g basmati rice
• 20 g fresh coriander

Method

1. 1

   Heat the olive oil in a large pan over a medium-high heat and fry the lamb mince with the finely chopped onion for 8 minutes, breaking it up, until browned and no pink remains.

2. 2

   Add the diced carrots, crushed garlic, allspice and cinnamon and cook for 2 minutes. Stir in the tomato purée, chopped tomatoes, 300ml water and 1 tsp salt, bring to a simmer and cook for 15 minutes.

3. 3

   Meanwhile, rinse the basmati rice. Melt the butter in another pan over a medium heat, add the vermicelli pasta, broken into short lengths, and fry for 2-3 minutes, stirring, until golden brown. Stir in the rice, add 600ml boiling water and 1 tsp salt, cover and cook on the lowest heat for 12 minutes, then leave covered off the heat for 5 minutes.

4. 4

   Add the frozen peas to the stew and simmer for 8-10 minutes until the peas and carrots are tender and the sauce has thickened.

5. 5

   Stir the chopped coriander into the stew and serve straight away over the vermicelli rice.