Peas casserole with lamb meat from the Egyptian kitchen

Ingredients:

A kilo of banana meat cut into small cubes

Kilo peas

Half a kilo of carrots cut into small cubes

Onion, finely chopped

2 chopped tomatoes

Tomato juice liter

A tablespoon of sauce

Two tablespoons of butter

2 red and green hot peppers

Salt, pepper, miska Haban, pinch of sugar

Broth cube

To serve:

Rice with flat vermicelli

Method:

In a pan on fire, we roast the meat with butter, mastic, and cardamom, then the onion is added to it and complete the saute, then cover and leave on a calm fire until the onion dries up and dips and takes the color of the meat and make sure that the meat has entered the square, then we add the peas and turn it with the meat, then the tomatoes, the sauce, and the broth cube and leave it to boil and stain Add the carrots, boiling water and garlic and leave them to boil, then put all the ingredients in an oven casserole that enters a hot oven until it is cooked and scooped and served with rice and here.