Lebanese Basela with Rice
Cozy beef or lamb mince simmered with warm spices, carrots, peas, and a rich tomato base
Prep
10 mins
Cook
30 mins
Serves
4
Difficulty
Easy
Ingredients
Spice mix
- 2 teaspoons salt
- 1 teaspoon all spice / Lebanese 7 spice
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- A pinch of cinnamon
- A pinch of nutmeg
Main ingredients
- 1 medium onion, diced
- 500 g lean beef mince or lamb mince
- 3 tablespoons vegetable or canola oil
- 2 small carrots, diced
- 4 tomatoes, blitzed with 1/2 cup water
- 1 tablespoon tomato paste
- 1 cup frozen peas
- Chopped coriander, for serving
Method
- Heat the oil in a large pot on medium high heat and cook the onion until soft, about 4-5 minutes
- Add the mince and cook until mostly browned, about 5-7 minutes
- Stir in the tomato paste and the spice mix for 30 seconds, or untiil fragrant.
- Add the blitzed tomatoes and carrots, then simmer gently for 20 minutes, on low heat
- Turn off the heat, stir in the peas, sprinkle with coriander, and serve with rice.
Tips
- If your tomatoes are not very sweet, add 1/2 teaspoon sugar to balance the acidity
- For extra richness, simmer 10 minutes longer with the lid slightly ajar
- Lamb mince makes it deeper and more traditional, beef keeps it lighter
- Serve with rice, couscous, or warm pita
Storage
- Store airtight in the fridge for up to 4 days
- Reheat gently on the stove with a splash of water if it thickens
- Freezes well for up to 2 months
Macros (approx)
Calories
400 kcal
Protein
27 g
Carbs
17 g
Fat
23 g
Per serve, based on 4 serves and using lean mince, not including rice. Values are estimates and will vary by brand.
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