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5 from 1 vote

Etli Bezelye Yemeği - Pea Stew With Meat

Etli Bezelye Yemeği, or Pea Stew with Meat and Potatoes, is a popular summer dish in Turkish cuisine. It combines tender meat, sweet peas, and a simple tomato sauce into a delicious and nutritious meal.
Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Mediterranean, Middle Eastern, Turkish
Diet: Gluten Free, Low Calorie, Low Lactose
Servings: 4 people
Calories: 482kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 measuring spoons
  • 1 Measuring cups

Ingredients

  • 1 ¾ lbs diced lamb (800 grams)
  • 1 tablespoon olive oil
  • 1 large onion (diced)
  • 1 clove garlic (finely chopped)
  • 1 tablespoon tomato paste
  • 1 large carrot (diced)
  • 2 small potatoes (diced)
  • 2 ⅕ lbs peas in pods or 1 lbs (400 grams) of frozen peas (1 kilo)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 cups water or vegetable stock
US Customary - Metric

Instructions

  • Put a Dutch oven or heavy-based pan on medium heat and then add olive oil.
  • When the pan is hot, add the meat. Cook it until it releases its juices and they reduce again, about 10 minutes. Let the meat brown nicely.
  • Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant.
  • Toss in the diced carrots, potatoes, tomato paste, peas, salt, and pepper, stirring to combine with the meat and onions. Cook for a few minutes to allow the tomato paste to deepen in flavor.
  • Add the water or vegetable stock, bringing the mixture to a boil. Once boiling, reduce the heat to low and let it simmer.
  • Continue to simmer the stew for another 1 hour 15-20 minutes, or until the meat and vegetables are tender and the flavors have melded together.

Notes

  • Using a good cut of meat is key. Beef chuck or leg of lamb works well because they become tender with slow cooking.
  • Don't rush the stew, let it simmer gently to help the flavors meld together and make the meat tender.
  • If the stew is too thick, add a bit more broth. If it’s too thin, let it simmer uncovered for a bit longer to reduce the liquid.
  • If using frozen peas, add them towards the end of the cooking period, when the meat and vegetables are almost cooked.

Nutrition

Calories: 482kcal | Carbohydrates: 38g | Protein: 49g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 129mg | Sodium: 773mg | Potassium: 1358mg | Fiber: 10g | Sugar: 10g | Vitamin A: 3939IU | Vitamin C: 67mg | Calcium: 79mg | Iron: 6mg