Lebanese style peas and lamb

This is based on a Karen Martini recipe that featured recently in the Sun Herald’s Sunday Life magazine. I reckon you could double the amount of lamb mince and leave the rest of the recipe as is. Just depends on how many you’re feeding and how much you like peas. (I love peas with a passion that is completely misplaced on vegetables.) I also added in the carrots to get another vegetable into the family. I doubled the entire recipe and it made A LOT. I have tubs in the freezer now, which is not a bad thing but don’t say you weren’t warned.

Lebanese style peas and lamb

  • 100ml olive oil*
  • 1 large onion, finely diced
  • 2 cloves garlic, crushed
  • 250g lamb mince
  • 2 carrots, cut into lengths
  • 2 tsp dried chilli (I left this out due to Oscar not being able to stomach chilli in any form)
  • 1 tsp dried mint
  • 1 tsp cracked pepper
  • 1 tsp mixed spice
  • 3 large tomatoes, chopped
  • sea salt
  • 2 tbsp tomato paste
  • 700ml water
  • 750g frozen peas
  • to serve: steamed rice, plain yoghurt, lemon juice and fresh mint, finely chopped
  1. Heat the oil in a saucepan and add onion and garlic
  2. Add the lamb and brown
  3. Then add the carrots, spices and tomatoes
  4. Add the tomato paste, water and peas
  5. Cook for 20 minutes
  6. Serve with rice, yoghurt, squeeze over some lemon juice and sprinkle some fresh mint.

*I made it with 2 tsp of oil and it still tasted delicious. I will leave it to you and your waistline to decide which way you go.

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