Yield: 6 servings
Measure | Ingredient |
---|---|
3 pounds | Lamb |
½ pounds | Butter or margarine |
4 eaches | Scallions, chopped |
1½ pounds | Tomatoes, peeled,strained OR |
1 tablespoon | Tomato paste + 2 c. water |
1 tablespoon | Dill, chopped |
1 tablespoon | Parsley, chopped |
\N \N | Salt & pepper to taste |
4 pounds | Peas, shelled, washed |
\N \N | Water as needed |
Cut meat into 1½" cubes (approx.). Wash and drain. Brown butter in a pot. Add meat and brown well. Add scallions, and cook until soft but not dark. Add tomatoes (or diluted tomato paste), dill, parsley, salt & pepper. Simmer abt. 20 min. Add peas and an addt'l. 1 c. water. Cover, simmer until all liquid is absorbed and only butter remains as a sauce.