Bazilla, which means “pea,” is one of my go-to springtime ingredients, and I love it in this saucy one-bowl stew, a favorite of both my brothers, Freddy and Eddie Jr. Fresh, tender peas work so well with a fragrant tomato broth and hearty ground lamb. Bazilla is best served over Rez b Shayriyeh. 
MAKES 8 TO 10 SERVINGS
2 tablespoons pure olive oil
2 tablespoons unsalted butter
1 pound finely ground lamb (from leg or shoulder)
2 small shallots, finely diced
1 large yellow onion, finely diced
6 to 8 medium tomatoes, cored and finely diced
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 teaspoon ground allspice
2 pounds fresh sweet peas, or thawed frozen peas
Rez b Shayriyeh, for serving
In a heavy-bottomed pot, heat the olive oil and butter over medium-high heat until they start to sizzle and smoke slightly. Add the ground meat and cook, using the back of a spatula to break apart the meat, until it is thoroughly browned, 7 to 10 minutes.
Add the shallots and onion to the same pot and sauté until they are translucent and begin to caramelize, about 10 minutes.
Add the tomatoes to the pot, along with any juice that may have released and 2 cups of cold water. Season with the salt, pepper, and allspice and stir thoroughly. Bring to a boil uncovered. Reduce the heat to low and simmer for about 30 to 35 minutes, or until the meat is tender and the stew has thickened and is aromatic.
Add the fresh peas and simmer, uncovered, for another 5 to10 minutes until the peas have cooked through. Taste a few peas to make sure they are tender but not overly squishy.
Once the peas are done, immediately turn off the heat and leave the pot on the stovetop, uncovered, until serving time so that the peas do not darken.
Serve hot, over rice.
Variation 
If you prefer, you can substitute 80 percent lean finely ground beef or ground chicken for lamb.
