Peas And Lamb Bisila Bil La7ma Fil Forn Recipes

Steps:

• Method : In a saucepan fry the finely chopped onion and when its soft ass the cinnamon and mixed spice . Then add the minced meat & garlic and fry until brown. Mix in the tomato paste and cook it for a few minutes. Add the passata,season well with black pepper and salt and 2 bay leaves. and let it simmer for about 20 minutes. Turn off and uncover so it cools a bit. While the stuffing is simmering , peel the potatoes and onions. In another saucepan or large deep frying pan,heat some oil and fry the sliced onions. Add the sliced potatoes & garlic ,mix with the onion and fry for a few minutes. Season well with salt and pepper ,add 2 cups water ,cover and simmer. I prefer to cook it a bit so it will not take too long in the oven. Put over low heat and cook until the potatoes are sort of half cooked. Take care what potatoes you use because some type of potatoes cook faster than others. Remove the bay leaves from the minced meat stuffing ,add the grated cheese,chopped parsley and beaten egg. Mix well. Then fill the marrows with this mixture. When potatoes are ready ,spread in a baking dish.Sprinkle some fennel or caraway seeds on top . Over it place the stuffed marrows . You can sprinkle some more grated cheese or fine breadcrumbs or even semolina on top of the stuffed marrows. Bake in preheated 200C oven until the marrows are done and the potatoes are a bit crunchy .

Steps:

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

Steps:

• Season the lamb with salt and pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over high heat. Add the lamb in a single layer and brown, turning once, 3 to 4 minutes per side. Remove to a plate. Reduce the heat to medium high and add the remaining 2 tablespoons vegetable oil to the pot along with the cardamom pods, cinnamon stick and clove. Cook, stirring, until the whole spices are toasted, about 20 seconds.
• Add the onions, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
• Add the tomatoes to the pot and cook, stirring, until they break down, 4 to 5 minutes. Add the lamb and any juices from the plate. Stir in 1 3/4 cups water and bring to a boil. Reduce the heat to medium low, cover and simmer until the lamb is almost cooked through and the sauce has thickened slightly, 1 hour 15 minutes.
• Tuck the potatoes among the lamb pieces, submerging them in the liquid; season with 1/2 teaspoon salt. Cover and simmer until the potatoes are cooked through, 18 to 20 minutes. Uncover and simmer, turning the potatoes occasionally, until the curry is thickened, 8 to 10 minutes. Stir in the peas and heat through.
• Remove the curry from the heat and stir in the yogurt. Thin with water, if necessary; season with salt. Serve with rice and top with mint.

Steps:

• Season the lamb, then cook on a barbecue or hot griddle for 3-4 mins on each side or until done to your liking.
• Meanwhile, cook the peas in a large pan of boiling water for about 2 mins until just tender. Drain, then tip the hot peas into a bowl and toss with the olive oil, lemon juice and zest. Stir through the feta, mint and spring onions, then season to taste. Serve the peas with the lamb steaks.