Spring lamb with fresh peas
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Sunflower or corn oil |
| 2 | kilograms | Boned shoulder of lamb; trimmed of fat and |
| ; cut into large | ||
| ; chunks (4 1/2lb) | ||
| 1 | Medium-sized onion; chopped | |
| 1 | Lemon; juice of | |
| 600 | millilitres | Hot water; (1 pint) |
| 1½ | kilograms | Peas in their shells; (3-4 1/2lb) |
| 4 | Spring onions; trimmed, washed and | |
| (4 to 5) | ||
| ; chopped | ||
| 2 | Tablespoons; chopped fresh dill, (2 to 3) | |
| ; or 1 tablespoon | ||
| ; dried dill | ||
| Salt and freshly ground black pepper | ||
Directions
Heat the oil and saut‚ the meat until it is light golden. Add the onion and saut‚ with the meat for 2-3 minutes. Pour the lemon juice all over and add the hot water and seasoning. Cover and cook for 30 minutes until the meat is almost tender.
Meanwhile, shell the peas. Add them to the dish with the spring onions and dill, stir, cover and cook for a further 20-30 minutes, according to the size of the peas. (Do not let them overcook.) If using frozen peas, cook the meat for about 55 minutes until tender then, add the frozen peas, spring onions and dill and cook for 5 more minutes.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.