Peas and Potatoes (Basella wa Batata) is a commonly made dish in the Levant area. Some people make this as a tomato based stew, and some as a sort of a curry stew. My family typically made it as a curry, but I love it both ways. Tonight, however, I made it close to how I always had it growing up, as a curried stew served with yogurt and vermicelli rice. This is a wonderful one-pot meal, and reheats well for next day’s lunch or dinner.

You can serve it with yogurt and rice or bread.

Ground Beef with Peas and Potatoes – Basella wa Batata

3/4 lb ground beef
small onion, chopped
garlic
2-3 teaspoons cumin
1 1/2 teaspoon turmeric
1 teaspoon allspice
2 teaspoons curry
3 potatoes, peeled, and cut into approximately 1 inch cubes.
12 oz package frozen peas
Salt and pepper to taste

Heat oil in medium pot, then add onion, garlic, cumin, turmeric, and curry. Stir in the hot oil a couple of minutes until bubbly and fragrant.

Add ground beef, breaking up with spoon. Cook about 10 minutes until thoroughly browned. Add potatoes, frozen peas, and 3-4 cups of water to cover. Stir, add allspice, and bring to a boil. Taste and adjust seasonings, reduce heat and cover to simmer for 30-45 minutes, until potatoes are completely cooked.

Variations:
– you can add a tablespoon of tomato paste
– you can decrease or increase the meat, or you can skip the meat altogether and have this as a vegetarian dish.