Peas And Lamb Bisila Bil La7ma Fil Forn Recipes

LAMB CURRY WITH PEAS

Steps:

• Season the lamb with salt and pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over high heat. Add the lamb in a single layer and brown, turning once, 3 to 4 minutes per side. Remove to a plate. Reduce the heat to medium high and add the remaining 2 tablespoons vegetable oil to the pot along with the cardamom pods, cinnamon stick and clove. Cook, stirring, until the whole spices are toasted, about 20 seconds.
• Add the onions, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
• Add the tomatoes to the pot and cook, stirring, until they break down, 4 to 5 minutes. Add the lamb and any juices from the plate. Stir in 1 3/4 cups water and bring to a boil. Reduce the heat to medium low, cover and simmer until the lamb is almost cooked through and the sauce has thickened slightly, 1 hour 15 minutes.
• Tuck the potatoes among the lamb pieces, submerging them in the liquid; season with 1/2 teaspoon salt. Cover and simmer until the potatoes are cooked through, 18 to 20 minutes. Uncover and simmer, turning the potatoes occasionally, until the curry is thickened, 8 to 10 minutes. Stir in the peas and heat through.
• Remove the curry from the heat and stir in the yogurt. Thin with water, if necessary; season with salt. Serve with rice and top with mint.

PEAS AND LAMB, "BISILA BIL LA7MA FIL FORN"

Steps:

• Preheat oven to 325°F.
• Place onion, garlic and meat in a large oven tray.
• Add salt, coriander, cloves, curry powder and pepper.
• Mix these ingredients well, so that the meat is coated in the spices, onion and garlic.
• Add peas to the tray.
• In a blender jug add tomato (cut into 4 or 8), tomato paste, Tabasco and stock. Blend until you get a smooth mixture.
• Pour this tomato sauce over the peas and meat, top up with water till the sauce is just covering the peas.
• Run a wooden spoon through the pan to mix the ingredients together.
• Try to get it so that the meat is spread out more or less uniformly throughout the tray.
• Place in the oven for about 2 hours. Check on it every 20 minutes, add water while cooking, if the sauce starts to dry up. The reason you shouldn't add too much at the start is that it may boil over. especially if you are using a shallow dish.

LAMB MEATBALL & PEA PILAF

Steps:

• Mix the lamb with half the garlic and 1 tsp of the cumin, then season and shape into about 16 balls - it's easier if you wet your hands. Heat a large frying pan (with a lid for later), then fry the meatballs for about 8 mins until golden and cooked through. Remove from the pan, set aside, then tip in the rice, final tsp of cumin and remaining garlic. Fry for 30 secs, stirring, then pour in enough stock to cover. Cover and simmer for 10 mins or until almost all of the liquid is absorbed.
• Stir in the peas, return the meatballs to the pan, then warm through for a few mins until the peas are tender. Meanwhile mix the cucumber, yogurt and half the mint together, then season. To finish the pilaf, stir in the lemon zest and juice with some seasoning and the remaining mint. Serve with a good dollop of the cooling cucumber yogurt.

KHEEMA MATTAR (GROUND LAMB AND PEAS)

Steps:

• Heat the oil and fry the onion for about five minutes over medium heat, until browned. Add the garlic, ginger and chillies and fry for two more minutes.
• Add the lamb and stir-fry over high heat for about five minutes, then stir in remaining seasoning and water. Cover the pan and simmer for about 25 minutes.
• Add the peas and lemon juice, then cook, uncovered, for about 10 minutes. (Suggestion: Serve with warm naan and plain yogurt.).