Carrot – pea – meat stew

Ingredients for 6 servings:

• 500 g meat, cut into goulash-sized pieces
• 3 carrots, sliced
• 250 g peas
• ½ tube(s) tomato paste
• 4 cloves garlic
• ½ bunch coriander leaves, fresh
• 2 tbsp syrup (pomegranate syrup, available at Lebanese restaurants) or juice of 1/2 lemon
• some clarified butter
• 1 liter meat broth
• 1 jar Basmati
• 1 ½ glasses of water
• 1 tsp salt
• some oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Balesa – Lebanese

Brown the meat pieces in a little hot clarified butter. Peel the garlic and crush it with a garlic press. Wash and finely chop the coriander leaves. Briefly fry both in hot clarified butter until the garlic begins to brown. Dissolve the tomato paste in the meat broth and pour it into the pot with the meat. Add the carrot slices. Simmer over medium heat for about 30 minutes. Now add the peas and simmer for about 10 minutes. Add the garlic and coriander mixture. Season with salt and pepper. Add about 1-2 tablespoons of the pomegranate syrup or, if you don’t have any, use lemon juice. Simmer everything over low heat for about 30 minutes until the sauce thickens slightly. Wash the rice in a sieve under running water. Add a little oil to a pot and heat it up. Add the rice and season with salt. Add the water. Cover and simmer the rice on low heat for about 15 minutes, until the rice has absorbed the liquid. Then turn off the heat and stir the rice once. Serve everything on plates and serve immediately.