Lamb with Peas
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
lamb
|
|
| ½ | pound |
butter
|
|
| 4 | each |
scallions, spring or green onions
chopped |
|
| 1 ½ | pounds |
tomatoes
peeled |
|
| 1 | tablespoon |
dill weed
chopped |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | pounds |
green peas
shelled, washed |
|
| 1 | x |
water
as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
lamb
|
|
| 226.8 | g |
butter
|
|
| 4 | each |
scallions, spring or green onions
chopped |
|
| 680.4 | g |
tomatoes
peeled |
|
| 15 | ml |
dill weed
chopped |
|
| 15 | ml |
parsley leaves
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1.8 | kg |
green peas
shelled, washed |
|
| 1 | x |
water
as needed |
*
|
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 min.
Add peas and an additional 1 cup water.
Cover, simmer until all liquid is absorbed and only butter remains as a sauce.
