Peas and Lamb, "bisila Bil La7ma Fil Forn"

READY IN: 2hrs 15mins
Recipe by Maya's Mama

I loved this dish growing up. It was the only way I was willing to eat peas as a child. I still really enjoy making it and I'm always trying all sorts of variations of it. It's easy to make and don't worry if you don't have all the spices, it will still taste good. This dish is served over plain white rice.

Top Review by UmmBinat

Really delicious. I use bone in lamb pieces which I first simmer 1 1/2 hours with a pierced black loomi (dried lime). I skim as simmering and reserve the liquid for the stock used in this recipe. I also added extra organic garlic cloves and organic onion and start to cook it in a pan with organic cultured butter. i omit the clove out of preference and omitted the coriander as it was in Recipe #104344 the sweet curry powder I used, another time i used it along with baharat spice mix instead of curry powder adding a little cayenne too. I leave out the optional Tabasco sauce, i add sea salt to taste. and eathier A good canned plum tomatoes instead of the Fresh or just additional tomato paste and water. I added the peas part way through as not to completely overcook them, second time I added organic fresh peas in their pod which got only got soft in the whole amount if cooking time. I served this with persian saffron rice with potato crust and will Making this agian the same way with a similar rice! originally made for Ramadan Tag!

Ingredients Nutrition

  • 1 lb frozen peas (you can use fresh peas if you like)
  • 1 lb lamb, cubes
  • 3 tablespoons tomato paste
  • 3 ripe and soft tomatoes
  • 1 liter lamb stock (home made or store bought, or stock cubes dissolved in water) or 1 liter chicken stock (home made or store bought, or stock cubes dissolved in water)
  • 1 onion, finely chopped (white or yellow)
  • 2 garlic cloves, minced
  • 2 teaspoons salt (most people would prefer more salt, but I find that this is a good amount for my taste)
  • 1 teaspoon dried coriander
  • 12 teaspoon dry clove
  • 12 teaspoon curry powder
  • 1 teaspoon black pepper
  • 1 dash Tabasco sauce (optional)
  • 1 cup water (as needed)


  1. Preheat oven to 325°F.
  2. Place onion, garlic and meat in a large oven tray.
  3. Add salt, coriander, cloves, curry powder and pepper.
  4. Mix these ingredients well, so that the meat is coated in the spices, onion and garlic.
  5. Add peas to the tray.
  6. In a blender jug add tomato (cut into 4 or 8), tomato paste, Tabasco and stock. Blend until you get a smooth mixture.
  7. Pour this tomato sauce over the peas and meat, top up with water till the sauce is just covering the peas.
  8. Run a wooden spoon through the pan to mix the ingredients together.
  9. Try to get it so that the meat is spread out more or less uniformly throughout the tray.
  10. Place in the oven for about 2 hours. Check on it every 20 minutes, add water while cooking, if the sauce starts to dry up. The reason you shouldn't add too much at the start is that it may boil over. especially if you are using a shallow dish.

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