Carrots – Peas – Meat Stew
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g meat, cut into pieces the size oulash
- 3 carrot (s), sliced
- 250 g peas
- 0.5 tube ½ tomato paste
- 4 cloves garlic
- 0.5 ½ bunch coriander greens, fresh
- 2 tablespoons syrup (pomegranate syrup, there is the Lebanese) or juice 1/ lemon
- some clarified butter
- 1 liter meat broth
- 1 glass basmati
- 1 ½ glasses water
- 1 teaspoon salt
- some oil
Print Recipe
Pin Recipe Instructions
- Fry the pieces of meat well in a little hot clarified butter.
- Peel the garlic and crush it with the garlic press. Wash and finely chop the coriander leaves. Now fry both briefly in hot clarified butter until the garlic gets some color.
- Dissolve the tomato paste in the meat stock and pour into the saucepan with the meat. Add the carrot slices. Simmer on medium heat for about 30 minutes. Now add the peas and let simmer for another 10 minutes. Add the garlic and coriander mixture. Now salt and pepper. Add about 1-2 tablespoons of the pomegranate syrup or - if not available - use lemon juice. Let everything simmer on a low heat for about 30 minutes, until the sauce is a little thick.
- Wash the rice in a sieve under running water. Put some oil in a saucepan and let it get hot. Now add the rice and season with salt. Now add the water. Put the lid on and let the rice simmer on low heat for about 15 minutes until the rice has absorbed the liquid. Then you can turn off the stove and stir the rice once.
- Arrange everything on plates and serve immediately.
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