Peas and Lamb, Bisila bil La7ma Fil Forn

Name: Peas and Lamb, Bisila bil La7ma Fil Forn
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 1 lb frozen peas; 1 lb lamb; 3 tbsp tomato paste; 3 ripe and soft tomatoes; 1 l lamb stock; 1 onion; 2 garlic cloves; 2 tsp salt; 1 tsp dried coriander; 0.5 tsp dry clove; 0.5 tsp curry powder; 1 tsp black pepper; 1 pinch Tabasco sauce; 1 cup water

Lamb, peas and tomatoes baked in the oven and spiced with clove and curry powder for an Egyptian dish.

2 hr 15 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 120 min · 135 min total
Difficulty: medium

1
Preheat oven to 325°F. Place onion, garlic and meat in a large oven tray. Add salt, coriander, cloves, curry powder and pepper.
2
Mix these ingredients well, so that the meat is coated in the spices, onion and garlic. Add peas to the tray.
3
In a blender jug add tomato (cut into 4 or 8), tomato paste, Tabasco and stock. Blend until you get a smooth mixture.
4
Pour this tomato sauce over the peas and meat, top up with water till the sauce is just covering the peas.
5
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.
6
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.