Bazeela

Bazeela Recipe - Arabian Minced Lamb with Peas and Tomatoes

Region / culture: Arabia | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Bazeela is a hearty and flavorful dish that combines the richness of minced lamb with the sweetness of peas, all simmered together in a tomato-based sauce. This dish is a testament to the simplicity and depth of flavors that can be achieved with just a few well-chosen ingredients. Perfect for a family dinner or a cozy meal, Bazeela offers a comforting balance of protein, vegetables, and spices.

History

The origins of Bazeela can be traced back to the Middle East and South Asia, where lamb is a staple protein, and peas are widely used in various dishes. Over the years, Bazeela has traveled and evolved, incorporating local flavors and ingredients, making it a beloved dish in households across different cultures. Its simplicity, ease of preparation, and nutritional value have contributed to its popularity and longevity.

Ingredients

500 g (1 lb 2 oz) minced lamb
1 kg (2 lb 4 oz) frozen peas
400 g (14 oz) can chopped tomatoes
2 large onions, finely chopped
2 tbsp tomato purée
1 tbsp lemon juice
1 tbsp garam masala
1 tbsp salt
0.5 tsp turmeric
450 ml (16 fl oz) boiling water
1 tbsp oil

How to prepare

In a large frying pan, fry the onions on high heat for 3–4 minutes until they are slightly browned.
Add the meat, turmeric, salt, and garam masala to the pan and fry until the meat is cooked. Then, add the tomato puree and chopped tomatoes.
Mix everything well.
Transfer the mixture to a medium saucepan and add boiling water and peas. Cover the pan and let it boil for 15 minutes.
To thicken the sauce and enhance the flavor, use a wooden spoon to squash a few peas against the side of the pan.
Cover the pan and let it simmer for 15 minutes.

Variations

1. For a vegetarian version, substitute minced lamb with lentils or a meat alternative.
2. Add carrots or potatoes for extra vegetables and a more filling dish.
3. Spice lovers can add chili powder or fresh green chilies for an extra kick.

Cooking Tips & Tricks

1. For the best flavor, use fresh, high-quality minced lamb.

2. Browning the onions well before adding the meat introduces a depth of flavor to the dish.

3. Adding a bit of sugar while frying the onions can enhance their natural sweetness.

4. To achieve a thicker sauce, let the dish simmer uncovered for the last few minutes.

5. Fresh peas can be used instead of frozen for a more vibrant taste and texture.

Serving Suggestions

Bazeela can be served with rice or flatbreads such as naan or roti to soak up the delicious sauce. A side of yogurt or a fresh salad complements the flavors and adds a refreshing element to the meal.

Cooking Techniques

The key technique in making Bazeela is the sautéing of onions and meat, which builds the foundation of flavor. Simmering the dish allows the ingredients to meld together and the sauce to thicken.

Ingredient Substitutions

1. Beef or chicken can be used instead of lamb.

2. Fresh tomatoes can replace canned ones for a fresher taste.

3. For a tangier flavor, add a splash of vinegar in place of lemon juice.

Make Ahead Tips

Bazeela can be made ahead and stored in the refrigerator for up to 3 days. The flavors develop and deepen over time, making it even more delicious the next day.

Presentation Ideas

Serve Bazeela in a deep dish, garnished with fresh cilantro or parsley. A wedge of lemon on the side allows guests to adjust the acidity to their liking.

Pairing Recommendations

A light, crisp white wine or a cold beer pairs wonderfully with Bazeela, balancing the richness of the lamb and the spices.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator. Reheat gently on the stove or in the microwave, adding a little water if the sauce has thickened too much.

Nutrition Information

Calories per serving

A serving of Bazeela contains approximately 300 calories, making it a satisfying yet moderate-calorie meal option.

Carbohydrates

A serving of Bazeela contains approximately 20g of carbohydrates. The primary source of carbohydrates in this dish comes from the peas and onions, providing energy and dietary fiber.

Fats

This dish contains about 15g of fat per serving, most of which comes from the minced lamb. Using lean minced lamb can reduce the fat content, making it a healthier option.

Proteins

Bazeela is rich in proteins, offering about 25g per serving. The minced lamb is an excellent source of high-quality protein, essential for muscle growth and repair.

Vitamins and minerals

Bazeela is a good source of vitamins A and C, thanks to the peas and tomatoes. It also provides essential minerals such as iron and potassium, which are crucial for maintaining healthy blood pressure and overall health.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten. However, those with specific food sensitivities should adjust the recipe accordingly.

Summary

Overall, Bazeela is a balanced dish, offering a good mix of proteins, carbohydrates, and fats, along with essential vitamins and minerals. It's a nutritious option for a main meal.

Summary

Bazeela is a versatile and nourishing dish that combines the rich flavors of lamb and peas in a tomato-based sauce. With its roots in Middle Eastern and South Asian cuisines, it's a testament to the power of simple ingredients to create deeply satisfying meals. Whether you're looking for a comforting dinner option or a nutritious meal, Bazeela is sure to delight.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was during a family gathering at my cousin's house, where her mother-in-law, Mrs. Alia, had prepared a delicious dish called Bazeela. The aroma that filled the kitchen was intoxicating, and I couldn't resist asking for the recipe.

Mrs. Alia was more than happy to share her secret recipe with me. She explained that Bazeela is a traditional Palestinian dish made with lamb, chickpeas, and a variety of spices. The key to making it flavorful, she said, was to cook it slowly over low heat, allowing the flavors to meld together.

I watched closely as Mrs. Alia demonstrated how to make Bazeela. She started by browning pieces of lamb in a large pot, then added onions, garlic, and a blend of spices that included cumin, coriander, and cinnamon. Next, she added dried chickpeas and covered everything with water. The pot simmered gently on the stove for hours, filling the house with a tantalizing scent.

As I helped Mrs. Alia in the kitchen, she shared stories about her own grandmother, who had taught her how to make Bazeela when she was a young bride. She spoke fondly of the hours they spent together, chopping vegetables and stirring pots, passing down generations of culinary knowledge.

After several hours of simmering, Mrs. Alia finally deemed the Bazeela ready. She ladled it into bowls and served it with a side of rice and a sprinkle of fresh parsley. As I took my first bite, I was transported back to my childhood in Palestine, where the flavors of home cooked meals filled my senses.

From that day on, Bazeela became a staple in my own kitchen. I made it for family gatherings, dinner parties, and just for myself on quiet evenings at home. Each time I cooked it, I felt a connection to Mrs. Alia and her grandmother, as if their spirits were guiding me through the process.

Over the years, I have made a few tweaks to the original recipe, adding my own touch with a splash of lemon juice or a pinch of paprika. But the essence of Bazeela remains the same – a comforting, soul-warming dish that brings people together around the table.

As I pass down this recipe to my own grandchildren, I hope they will feel the same sense of tradition and love that I do when I make Bazeela. I hope they will remember the stories I have shared with them, and the memories of family gatherings filled with laughter and good food.

For me, Bazeela is more than just a dish – it is a connection to my past, a reminder of where I come from and the strong women who came before me. It is a piece of my heritage that I carry with me always, in the flavors and aromas that fill my kitchen and my heart.