green pea stew with lamb

Green Pea Stew – Bazella

  • Author: Sarah J
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x


My all-time green pea stew recipe!  It’s super-easy to make, naturally gluten-free and vegan, and SO incredibly cozy and delicious.  



  • 1 tbsp olive oil
  • 2 small onion or 1 medium
  • 2 1/2 tbsp  tomato paste
  • 1 tsp harissa
  • 1 tsp turmeric
  • 1/4 tsp cayenne or paprika
  • 200300g of lamb (4 pieces the size of your palm)
  • 4 cups frozen green peas
  • 1 large potato cut into 8 pieces
  • 2 crushed garlic cloves
  • 1 tsp caraway
  • 2 tbsp cilantro or parsley finely chopped


  1. Heat oil in a 6qt dutch oven or a large pot on medium heat. Add onions cook for 1 minute until starting to turn translucent.
  2. Add harissa and tomato paste. Stir to combine with the onions and cook for 2 minutes. Push the onion mixture to the side of the pot.
  3. Add lamb and cook until it has mostly turned from pink to light brown, add turmeric, cayenne and salt. combine all the ingredient together. Cook for 1 minute.
  4. Add 2 cups of water and bring to a rapid boil.
  5. Reduce heat to a bubbling energetically but not crazy rapidly, add potatoes and peas. – You may need to add more water at this time, add in 1/2 cup at a time. (The water should be just barely covering the meat.) Cover with a lid and cook for 50 minutes.
  6. Once meat and peas are tender add garlic, caraway and adjust seasoning.
  7. Garnish with cilantro and serve


  • This stew is great with chicken, beef, or lamb
  • You also make it vegan too
  • for the Instant Pot, version reduce water to 1 3/4 cup and set for 25 minutes
  • For the slow cooker add the 2 cups of water and set on low for 6 hour or high for 4
  • many variations for this stew include carrots, and or baby turnips
  • Category: main
  • Method: stove top
  • Cuisine: Middle Eastern