A Middle Eastern guide to braised vegetables

By Middle Eats · 90 min

Ingredients

Instructions

1. Peel the carrots and dice them a little larger than the peas.
2. Dice the onion finely and mince the garlic.
3. Melt the butter in a pot over medium heat.
4. Add the mastic to the melted butter, then add the onion.
5. Sauté the onion for a few minutes, then add the garlic and sauté for 5 minutes until the onion is soft and opaque.
6. Add the crushed tomatoes and a small amount of water to the pot.
7. Add the meat, raise the heat and bring to a boil.
8. Once boiling, lower the heat to medium-low and cover with the lid slightly ajar. Cook for 40 minutes until the liquid has reduced significantly and the meat is fork tender.
9. Add the salt, pepper, carrots and peas.
10. Bring the pot back to a boil over high heat.
11. To finish, either simmer over medium heat until the sauce thickens and reduces, or pour everything into a baking dish and bake at 180°C (350°F) for 45 minutes until reduced and caramelised on top.
12. Serve with vermicelli rice.

Summarized from Middle Eats's video. Watch it for the details.

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