Ethnic-Fusion Sweet Pea Stew

 

Stew is no longer a thing of the past... it's all about old-fashioned cuisine for todays generation. My Ethnic-Fusion Sweet Pea Stew features exotic spices from all over the world... creating a unique and exotic flavor profile.

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RECIPE

Ethnic-Fusion Sweet Pea Stew

Ingredients:

  • 2 Tbsp pure olive oil
  • 1 large onion, coarsely chopped
  • 1 1/2 pounds stew meat
  • 2 bay leaves
  • 1 pound potatoes, cut into small pieces
  • 2 carrots, peeled and cut into half circles
  • 2 pounds frozen green peas
  • 2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 2 dried lemons, pricked with a fork*
  • 1 - 15 oz can tomato sauce
  • 1 - 6 oz can tomato paste
  • 1 tbsp dried mint
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1 tsp paprika
  • 1 tsp coriander 
  • 1/2 tsp garam masala 
  • 1/2 tsp Aleppo pepper
  • 1/2 tsp sugar (secret ingredient) 

Directions:

Step 1: In a medium Dutch oven, or saucepan, sauté onions till translucent; add stew meat and sauté till liquid from meat evaporates and all sides are brown.

Step 2: Add 2 cups water and bay leaves; cover and simmer for 30 minutes or till meat is tender. Do not add salt yet as it will only toughen your meat. 

Step 3: When meat is fork tender, remove bay leaves; add potatoes, carrots and peas to the pot; add 2 cups water; season with salt and pepper; bring to a boil and cook covered over medium heat for 5 minutes.

Step 4: Add dried lemons, tomato paste, tomato sauce, spices, and sugar; cook covered over low heat for another 30 minutes; cook slow and low... until veggies are tender and aroma fills your home; check for seasoning and add salt if desired. Enjoy! 

*Dried lemons can be found in most Middle Eastern grocery stores. If you can't find them, substitute with two tablespoons fresh lemon juice. 

 
Lidia Haddadian