Bazella w Riz (Lebanese Lamb & Pea Stew with Vermicelli Rice)

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RECIPE DATA

TITLE: Bazella w Riz (Lebanese Lamb & Pea Stew with Vermicelli Rice)
SERVES: 10
PREP: 15 min
TOTAL: 90 min

INGREDIENTS
1 onion
30 g (about 1⅔ tbsp) ghee
700 g (about 4⅓ cups pieces) lamb shoulder, diced 2–3 cm
2 tsp Lebanese 7-spice
1½ tsp salt
½ tsp black pepper
1 400 g (about 2¼ cups chopped) tin crushed tomatoes
70 g (about ¼ cup) tomato paste
1 cup (250 ml) water
600 g (about 4 cups) frozen peas
200 g (about 1⅓ cups chopped) carrots, diced
8 cloves garlic (taqlieh)
30 g (about 1 cup loosely packed, chopped) fresh coriander (taqlieh)
20 g (about 1 tbsp) ghee (taqlieh)
400 g (about 2 cups) long-grain rice
60 g (about ⅔ cup broken or loosely nested) vermicelli
30 g (about 1⅔ tbsp) butter or ghee (rice)
4 cups (1 L) water for rice

STEPS
1. Put 1 onion in the bowl. Chop.
TM SETTINGS: 5 sec / speed 5
2. Add 30 g (about 1⅔ tbsp) ghee, 700 g (about 4⅓ cups pieces) lamb, 2 tsp 7-spice, 1½ tsp salt and ½ tsp pepper. Sear, lid cap off.
TM SETTINGS: 8 min / 120°C / speed 1 / reverse
3. Add the 400 g (about 2¼ cups chopped) tin tomatoes, 70 g (about ¼ cup) paste and 250 ml (1 cup) water. Simmering basket on lid.
TM SETTINGS: 45 min / 98°C / speed soft / reverse
4. Add 600 g (about 4 cups) peas and 200 g (about 1⅓ cups chopped) carrots. Simmering basket on lid.
TM SETTINGS: 15 min / 100°C / speed soft / reverse
5. TAQLIEH: in a pan fry 8 crushed garlic cloves and 30 g (about 1⅔ tbsp) chopped coriander in 20 g (about 1 tbsp) ghee for 1 min; stir into the stew in the bowl.
TM SETTINGS: 30 sec / speed soft / reverse
6. Decant stew. RICE: fry 60 g (about ¼ cup) vermicelli in 30 g (about 1⅔ tbsp) butter in a pan till deep golden; 1 L (4 cups) water in bowl, 400 g (about 2 cups) rice + vermicelli in the simmering basket.
TM SETTINGS: 20 min / 100°C / speed 4
7. Portion & store: makes ~10 adult portions (~250 g stew + ¾ cup rice); a kid portion is half. 10 containers. Fridge 4 days; freezer 3 months (stew); rice 1 month.

NOTES
Portion size: ~250 g stew + ¾ cup rice
Batch note: Diced lamb shoulder braised with tomato and 7-spice, peas and carrots, finished with a taqlieh of garlic and fresh coriander fried in ghee. Rice made in a second run. Near bowl max.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 4 days
Freezer life: 3 months (stew); rice 1 month

SOURCE: https://thermomix-workbook.pages.dev/recipes/bazella-w-riz/