Arni Me Araka (Lamb with Peas)
Submitted by johnyp
Greek braised lamb with fresh peas simmered in tomatoes, butter, dill, and parsley. Tender one-pot comfort food ready in about an hour.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minThis rustic Greek stew, known as Arni me Araka, is the kind of dish that fills a kitchen with warmth.
Chunks of lamb brown in butter, then simmer low and slow with ripe tomatoes, fresh dill, and sweet green peas until everything melds into a rich, fragrant sauce.
The beauty here is simplicity. Just a handful of fresh ingredients, one pot, and a little patience.
When the liquid cooks down and only the golden butter remains as the sauce, you know it’s ready. Serve it with crusty bread to soak up every last drop.
Chef Tips
- Use shoulder or leg meat cut into even cubes for consistent cooking
- Fresh peas make a real difference here, but frozen work in a pinch
- Don’t rush the browning step. That caramelized crust on the lamb builds the whole flavor foundation
- If using tomato paste instead of fresh tomatoes, dilute 2 tablespoons in a cup of water
Ingredients
Directions
Cut meat into 1½ inch cubes.
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 and pepper.
Simmer about 20 minutes.
Add peas and an addtional 1 cup water.
Cover, simmer until all liquid is absorbed and only butter remains as a sauce.
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