Jad Youssef’s Lebanese-style lamb recipe

“Bazella b’lahmé is one of the most loved and familiar tabkha across all of Lebanon,” says chef Jad Youssef.

“It is a true family dish, often the first stew children learn to eat. In the South, in Beirut, in the mountains, every home makes its own version, but the essentials remain the same: tender lamb or beef, a rich tomato broth, sweet peas, and soft carrots.

“Some families like a lighter broth, others a thicker one to spoon over rice. In our house, my mother always added plenty of coriander which gave the dish a bright, unmistakable flavour.

“In season, she used fresh peas from the market but for everyday cooking, good-quality frozen peas make it an easy and delicious dish all-year round.”

Jad Youssef’s bazella b’lahmé

Ingredients
(Serves 4-5)

60–80ml olive oil
600g lamb shoulder or beef shin, cut into large cubes
1 medium brown onion (about 200g), finely chopped
8 garlic cloves, finely grated
3tbsp tomato paste
5 large ripe tomatoes (about 750g), peeled and finely chopped or grated
1 large bunch fresh coriander, washed and finely chopped
1tbsp fine sea salt, or to taste
½tsp freshly ground black pepper
1tbsp Baharat (Lebanese 7 spices)
1.5–2L water
4 large carrots (about 300g), peeled and diced or sliced into thin rounds
600g frozen peas (or 800g shelled fresh peas when in season)

Method

1. Heat the olive oil in a large pot over medium heat. Add the lamb or beef and brown well on all sides. Add the finely chopped onion and sauté until soft and golden, then add the garlic and sauté gently for a minute until fragrant.

2. Add the tomato paste and stir well for two minutes, coating the meat and onions. Now add the fresh tomatoes. Cook gently for about five to seven minutes, until the tomatoes have softened and the sauce begins to come together.

3. Add the chopped coriander directly into the pot. Stir to combine it with the tomato mixture and cook gently for a minute or two, allowing the coriander to release its aroma into the sauce.

4. Add the salt, black pepper, and Baharat, then pour in the water. Stir and bring to a gentle boil, skimming off any foam if needed.

5. Lower the heat and simmer gently, covered, for about one-and-a-half to two hours, stirring occasionally. The meat should be tender and the broth rich and well-flavoured.

6. Add the diced carrots to the pot and simmer for about 15 minutes. Then add the peas and simmer for a further 15–20 minutes, until both the carrots and peas are tender and have absorbed the flavour of the sauce.

7. Taste and adjust the seasoning as needed. The sauce should be balanced, rich with tomato and coriander, and just loose enough to coat the rice beautifully. Serve hot alongside Lebanese rice, warm khobez, radishes, pickles, and lemon wedges.

Lebnani by Jad Youssef is published in hardback by Meze, priced £28. Photography by Matt Lincoln. Available now.