Peas with lamb

Peas with lamb

Etli bezelye

By
From
Turkish Fire
Serves
4
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
60ml olive oil
2 brown onions, diced
250g lamb backstraps or loin fillets, chopped into 1 cm cubes
3 tomatoes, diced
500g freshly shelled peas
1 tablespoon sugar
60g chopped dill
crusty bread, to serve
or Chicken pilaf, ‘(use plain pilaf alternative), to serve

Method

  1. Heat the olive oil in a large heavy-based saucepan over a medium heat. Fry the onion for 6–8 minutes, until soft. Add the lamb and brown well.
  2. Stir in the tomato, peas, sugar and 250 ml water. Season with sea salt and freshly ground black pepper.
  3. Turn the heat down to low. Cover and cook until the lamb is tender, about 20 minutes.
  4. Sprinkle with the dill and serve with crusty bread or rice pilaf.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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