200gpotato, (1 large), cut into 1 cm (⅖ in) cubes (optional)
200ggreen peas, podded weight (fresh or frozen)
salt and pepper
How I make it
Heat a thick bottomed pot over medium heat. Fry the coriander (cilantro) or parsley as well as garlic in the olive oil until starting to colour, stirring regularly, 1-2 minutes.
Turn the heat up to medium/high, then add the meat. Brown the meat while mixing it well with the herbs and garlic.
Turn the heat down to medium/low, then add the tomato paste and Lebanese 7-spice. Mix well and fry for a minute or so, stirring constantly.
Add the stock or water and bring to a boil. Add the carrots, potato (if using) and green peas. Bring the to boil again, place a lid on and leave to simmer for 10 minutes. Take the lid off, then leave to simmer until the vegetables are tender and the stew has thickened, 15-20 minutes. Season with salt and pepper to taste as you go.
Take off the heat and leave for a few minutes before serving hot, but not piping hot.
Tips & notes
If you don't have Lebanese 7-spice, you can either make it yourself or substitute allspice plus a pinch of cinnamon.To make Lebanese 7-spice at home, toast each of 2 Tbsp black peppercorns, 2 Tbsp whole allspice, 1 Tbsp coriander seeds and 1 ½ tsp whole cloves separately in a dry frying pan over low/medium heat until fragrant. Grind the spices completely fine (use a spice grinder or a coffee grinder on the finest setting), then mix with 2 Tbsp ground cinnamon, 1 Tbsp ground ginger and 1 Tbsp ground nutmeg. Store in a sealed container and use within 6 months (it'll probably keep for much longer, but the flavours will start to weaken).
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