Peas And Lamb Bisila Bil La7ma Fil Forn Recipes

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LAMB CURRY WITH PEAS

For this curry, cubes of lamb become meltingly tender and richly flavored after a long, slow braise with spices like cinnamon, cardamon and turmeric. Thick Yukon Gold potatoes and frozen peas add some additional texture, while a half cup of whole-milk yogurt adds a refreshing creaminess. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 19



Lamb Curry with Peas image

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.

2 pounds lamb stew meat
Kosher salt and freshly ground pepper
1/4 cup vegetable oil
4 green cardamom pods
1 1-inch piece cinnamon stick
1 whole clove
2 onions, thinly sliced
1 tablespoon grated fresh ginger
4 cloves garlic, grated
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon Kashmiri chili powder or hot paprika
1/2 teaspoon ground turmeric
3 small plum tomatoes, diced
1 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
1 cup frozen peas
1/2 cup plain whole-milk yogurt
Cooked basmati rice, for serving
Chopped fresh mint, for topping

PEAS AND LAMB, "BISILA BIL LA7MA FIL FORN"

I loved this dish growing up. It was the only way I was willing to eat peas as a child. I still really enjoy making it and I'm always trying all sorts of variations of it. It's easy to make and don't worry if you don't have all the spices, it will still taste good. This dish is served over plain white rice.

Provided by Mayas Mama

Categories     Stew

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 14



Peas and Lamb,

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.

Nutrition Facts : Calories 300.4, Fat 12.1, SaturatedFat 4.8, Cholesterol 60, Sodium 1438.1, Carbohydrate 25.4, Fiber 7.2, Sugar 11.2, Protein 23.7

1 lb frozen peas (you can use fresh peas if you like)
1 lb lamb, cubes
3 tablespoons tomato paste
3 ripe and soft tomatoes
1 liter lamb stock (home made or store bought, or stock cubes dissolved in water) or 1 liter chicken stock (home made or store bought, or stock cubes dissolved in water)
1 onion, finely chopped (white or yellow)
2 garlic cloves, minced
2 teaspoons salt (most people would prefer more salt, but I find that this is a good amount for my taste)
1 teaspoon dried coriander
1/2 teaspoon dry clove
1/2 teaspoon curry powder
1 teaspoon black pepper
1 dash Tabasco sauce (optional)
1 cup water (as needed)

LAMB MEATBALL & PEA PILAF

Meatballs aren't just for pasta dishes. Experiment with this tasty pilaf - a winner for any meatball fan

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10



Lamb meatball & pea pilaf image

Steps:

  • Mix the lamb with half the garlic and 1 tsp of the cumin, then season and shape into about 16 balls - it's easier if you wet your hands. Heat a large frying pan (with a lid for later), then fry the meatballs for about 8 mins until golden and cooked through. Remove from the pan, set aside, then tip in the rice, final tsp of cumin and remaining garlic. Fry for 30 secs, stirring, then pour in enough stock to cover. Cover and simmer for 10 mins or until almost all of the liquid is absorbed.
  • Stir in the peas, return the meatballs to the pan, then warm through for a few mins until the peas are tender. Meanwhile mix the cucumber, yogurt and half the mint together, then season. To finish the pilaf, stir in the lemon zest and juice with some seasoning and the remaining mint. Serve with a good dollop of the cooling cucumber yogurt.

Nutrition Facts : Calories 496 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 1.34 milligram of sodium

400g pack lean minced lamb
3 garlic cloves , crushed
2 tsp cumin
300g basmati rice
enough lamb or vegetable stock to cover the rice, from a cube is fine
300g frozen pea
zest 2 lemon , juice of 1
1⁄2 cucumber , finely chopped or grated
150ml pot mild natural yogurt
small bunch mint , leaves torn

KHEEMA MATTAR (GROUND LAMB AND PEAS)

This is a fantastic dish from northern India. It can be made with ground chicken, turkey, or pork, but it's best when made with lamb.

Provided by Cluich

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13



Kheema Mattar (Ground Lamb and Peas) image

Steps:

  • Heat the oil and fry the onion for about five minutes over medium heat, until browned. Add the garlic, ginger and chillies and fry for two more minutes.
  • Add the lamb and stir-fry over high heat for about five minutes, then stir in remaining seasoning and water. Cover the pan and simmer for about 25 minutes.
  • Add the peas and lemon juice, then cook, uncovered, for about 10 minutes. (Suggestion: Serve with warm naan and plain yogurt.).

2 tablespoons vegetable oil
1 onion, finely chopped
3 garlic cloves, crushed
in. piece fresh ginger, grated
2 green chilies, finely chopped (remove the seeds for less heat)
1 1/2 lbs ground lamb
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon chili powder (I use some extra-hot powder I got at an Indian market.)
1/2 teaspoon salt
1 cup water
1 1/2 cups frozen peas, thawed
2 tablespoons lemon juice

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