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Bezelya (Quick Lamb and Pea Stew)

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is so easy its ridiculous and tastes amazing. I dont like boiled peas but this is nice as its cooked in a lovely tomato sauce. In Cyprus its traditionally eaten with bulgur wheat (see my recipe for this in the mains section) and greek yogurt dolloped on top or thick bread OR use an onion to scoop up the peas-it tastes wonderful!!

This is so easy its ridiculous and tastes amazing. I dont like boiled peas but this is nice as its cooked in a lovely tomato sauce. In Cyprus its traditionally eaten with bulgur wheat (see my recipe for this in the mains section) and greek yogurt dolloped on top or thick bread OR use an onion to scoop up the peas-it tastes wonderful!!

Ingredients

Serves: 2

Metric Cups
  • lamb chop cutlets (2/3 per person)
  • 1 stock cube (chicken or vegetable)
  • ½ packet petits pois
  • 1 onion (finely sliced)
  • 6 new potatoes (peeled, chopped into 3 widthways)
  • 1 tin chopped tomatoes (large tin)
  • 1 salt
  • 1 pepper
  • 1 tablespoon tomato puree
  • water (kettle full of boiling water)
  • lamb chops (2/3 per person)
  • 1 broth cube (chicken or vegetable)
  • ½ packet petits pois
  • 1 onion (finely sliced)
  • 6 new potatoes (peeled, chopped into 3 widthways)
  • 1 tin diced tomatoes (large tin)
  • 1 salt
  • 1 pepper
  • 1 tablespoon tomato puree
  • water (kettle full of boiling water)

Method

Bezelya (Quick Lamb and Pea Stew) is a community recipe submitted by Trkishdelight and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Fry the lamb chop cutlets in olive oil for a few minutes to brown a bit.
  • Add boiling water from the kettle to just cover. Simmer for 10 minutes, drain then put aside.
  • In same saucepan add a bit more olive oil and fry onions until soft and translucent, add the tinned tomatoes, salt and pepper, stock cube and puree , cook for 5 mins on medium heat.
  • Add about half a pack of the peas and potatoes and stir well. Add the lamb chop cutlets and boiling water to nearly cover.
  • Simmer on a low/med heat until the peas, potatoes and lamb are cooked, about 15 mins in all.
  • Fry the lamb chops in olive oil for a few minutes to brown a bit.
  • Add boiling water from the kettle to just cover. Simmer for 10 minutes, drain then put aside.
  • In same saucepan add a bit more olive oil and fry onions until soft and translucent, add the tinned tomatoes, salt and pepper, broth cube and puree , cook for 5 mins on medium heat.
  • Add about half a pack of the peas and potatoes and stir well. Add the lamb chops and boiling water to nearly cover.
  • Simmer on a low/med heat until the peas, potatoes and lamb are cooked, about 15 mins in all.
  • Tell us what you think