Bezalla bi lahme (Pea Stew)

Step 1

Sauté the onion in some regular cooking olive oil until they are golden on a medium heat

Step 2

Add the garlic and mix with the onion making sure not to burn the garlic by stirring constantly

Step 3

Chop the meat fillets into small bitesize pieces 1-2cm thick and add to the onion garlic mix

Step 4

Fry the lamb on high heat a few minutes until sealed then add the handful of chopped coriander

Step 5

Add the diced potatoes and continue to stir everything together

Step 6

Add 2 good tablespoons of tomato concentrate and enough boiling water to cover, bring to the boil then simmer

Step 7

After about half an hour, add a pinch of black pepper, salt to taste (approx 1 tbsp) and the peas

Step 8

Bring to the boil again and simmer for another 10-15 minutes until the peas are warmed through

Step 9

Squeeze some lemon on the stew before serving and eat with a side of fluffy vermicelli rice