A Middle Eastern guide to braised vegetables

Instructions

1. Peel your carrots and then dice them so that they are slightly larger than your peas
2. Dice your onion into a medium dice and mince your garlic
3. Add the butter to a pot over medium heat and allow it to melt
4. Once fully melted add your mastic to the pot and then add your onion
5. Saute the onion for a few minutes then add the minced garlic
6. Saute for 5 minutes until the onions have softened and turned opaque
7. Add your crushed tomatoes (you can make them by blending canned tomatoes into a liquid) to the pot and bring add a small amount of water
8. Add your meat to the pot and turn the heat up, bring it to a boil
9. Once boiling turn the heat down to medium-low and cover with a lid, leaving it slightly ajar
10. Allow the meat to cook for 40 minutes until the liquid has reduced significantly and the meat is fork-tender
11. Add your salt and pepper to the dish as well as your chopped carrots and peas
12. Once again turn the heat up and bring the pot to a boil

To finish the dish

1. (simple method) Turn the heat down to medium and allow it to simmer until the sauce has thickened and reduced
2. (Tastier method) Pour your meat and vegetables out into a baking dish, Place in a 180c (350f) oven to bake for 45 minutes until reduced and caramelized on top Serve with some vermicelli rice