Bazella with Rice
- 3 tbsp Olive Oil
- 500 g Beef Cubes
- 1 l Water
- 1 tsp Seven Spices
- 1/4 tsp Cinnamon Powder
- 1 tsp Salt
- 1/4–1/2 tsp Black Pepper
- 1/4 tsp Cumin Powder
- 1 small Onion
- 1 Bay Leaf
- 4–5 tbsp Tomato Paste
- 10 Garlic Cloves
- 1 bunch Coriander
- 450 g frozen Emborg Peas & Carrots
- 400 g frozen Emborg Garden Peas
- 5 dl Emborg Cauliflower Rice or Basmati Rice
Bazella is a traditional Middle Eastern pea, carrot and meat stew perfect for a family get-together. It’s nutritious, comforting and absolutely delicious. It’s so easy to make and a hit with both kids and adults!
In a medium-heated saucepan, add 2 tbsp olive oil. Once the oil is hot, add the beef cubes, and stir until browned.
Add water, seven spices, cinnamon powder, salt, black pepper and cumin powder, then the diced onion and bay leaf. Boil the meat for about 1 hour until completely cooked before adding the tomato paste.
While the meat is cooking, heat 1 tbsp olive oil in a small skillet on medium high heat, then add crushed garlic and chopped coriander. Stir until garlic turns golden and coriander wilts, then set aside.
Cook rice according to instructions stated on package. Try Emborg Cauliflower Rice for a healthier version.
Once the meat has cooked through, add Emborg Peas & Carrots and the extra bag of Emborg Garden Peas. Cook for about 20 minutes. Stir in the sautéed coriander and garlic mixture.
Serve and enjoy with your loved ones!