Peas and Lamb Bisila Bil La7ma Fil Forn
Transport your taste buds to the heart of Middle Eastern comfort food with this rich and aromatic recipe for **Peas and Lamb Bisila Bil La7ma Fil Forn**. This hearty oven-baked stew is a perfect harmony of tender lamb chunks, sweet green peas, and a spiced tomato-based sauce infused with cinnamon, allspice, and turmeric. Searing the lamb first locks in its juices, while slow-cooking in the oven ensures melt-in-your-mouth perfection. The addition of fragrant garlic, sautéed onions, and earthy tomato paste creates a deeply flavorful base, balanced perfectly by the vibrant peas and a final touch of fresh parsley. Serve with fluffy basmati rice to soak up every drop of the savory sauce. This one-pot wonder is perfect for cozy family dinners and a must-try for anyone seeking authentic Middle Eastern flavors. Keywords: lamb stew recipe, Middle Eastern peas and lamb, oven-baked lamb recipe, spiced lamb stew, comfort food recipes.
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Recipe Information
Ingredients
- 500 g Lamb shoulder (boneless, cut into chunks)
- 2 tbsp Olive oil
- 1 White onion (finely chopped)
- 3 Garlic cloves (minced)
- 1 tsp Ground cinnamon
- 1 tsp Ground allspice
- 0.5 tsp Turmeric powder
- 2 tbsp Tomato paste
- 400 g Canned chopped tomatoes
- 500 ml Beef or lamb stock
- 300 g Frozen green peas
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley (chopped for garnish)
- 4 cups Cooked basmati rice (for serving)
Instructions
Preheat your oven to 180°C (350°F).
Heat the olive oil in a large, ovenproof pot over medium-high heat.
Add the chunks of lamb and sear them for 4-5 minutes, turning occasionally, until browned on all sides. Remove the lamb from the pot and set aside.
In the same pot, sauté the chopped onion until softened and translucent, about 5 minutes.
Stir in the minced garlic, ground cinnamon, ground allspice, and turmeric powder. Cook for another 1-2 minutes until fragrant.
Add the tomato paste and stir well, allowing it to cook for 2 minutes.
Pour in the chopped tomatoes and stir to combine. Use a wooden spoon to scrape up any browned bits from the bottom of the pot for added flavor.
Return the seared lamb to the pot, along with the beef or lamb stock. Season with salt and black pepper.
Bring the mixture to a gentle simmer, then cover the pot with an oven-safe lid or aluminum foil.
Place the pot in the preheated oven and cook for 1 hour, stirring occasionally to ensure it doesn’t stick.
After 1 hour, add the frozen peas to the pot. Stir them into the sauce and cook for an additional 20-30 minutes uncovered, or until the lamb is tender and the sauce has thickened slightly.
Remove the pot from the oven, taste the sauce, and adjust the seasoning if necessary.
Garnish the dish with freshly chopped parsley.
Serve hot with cooked basmati rice on the side for a complete meal.
Nutrition Facts
Calories |
3084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.1 g | 173% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 3987 mg | 173% | |
| Total Carbohydrate | 331.3 g | 120% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 38.2 g | ||
| Protein | 142.7 g | 285% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 413 mg | 32% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3748 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
