This recipe for Lebanese Peas with Lamb is a great weeknight meal fix. Delicious as it is easy, you’ll be going back for a second helping.
Serves: Four
Time: 40 minutes
Ingredients
- 100 ml olive oil
- 1 large onion, diced
- 2 garlic cloves, chopped
- 250g lean lamb mince
- 1 1/2 teaspoon ground allspice
- 2 teaspoons dried chilli flakes
- 3 large tomatoes, diced
- 2 heaped teaspoons tomato paste
- 700 ml water
- 750g frozen peas
- 1/4 bunch of fresh mint leaves, chopped
- juice of 1/2 lemon
- rice, to serve
- plain yoghurt, to serve
Method
Heat oil in a large, heavy saucepan. Cook onion over a medium-high heat for about 3 minutes, then add the garlic and lamb. Cook the lamb until browned, about 5 minutes. Be sure to break up the lamb while frying. Add in the spices and season with salt and pepper to taste. Cook for another 3 minutes before adding in the tomato paste, water and peas. Cook uncovered for another 12 minutes. Squeeze the lemon juice over and stir through with the fresh mint. Serve over rice with some plain yoghurt on the side.
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Burke Wills Series Middle Eastern Lentil Soup