The common mistake with pea stew is putting everything into the pan together. The meat wants an hour and the peas fifteen minutes; cooked together the peas turn to puree and the dish goes from green to yellow. Wait until the meat is almost done and add the peas at the very end. If you are using frozen peas, put them in without thawing, because thawed peas break up in the pan.
Ingredients
For the dish
To serve
Method
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Seal the meat
Turn the diced lamb in butter over a high heat for 6 minutes, until browned all over.
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Add the onion
Add the onion and soften for 4 minutes.
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Cook the paste
Add the paste and the grated tomato and cook for 2 minutes, turning.
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Add the water
Pour in the hot water, and once boiling turn the heat down and cook covered for 35 minutes.
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Add the carrot
Add the carrots and cook for another 10 minutes.
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Add the peas
Add the frozen peas without thawing them, along with the salt and black pepper.
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Cook briefly
Cook uncovered for 12 minutes. The peas should stay firm and their colour bright.
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Serve
Scatter with dill and serve with pilaf.
Tips
- Leave the peas until the end; peas that start with the meat turn to puree and the colour yellows.
- Do not thaw frozen peas, put them straight into the pan.
- Cook the last 12 minutes uncovered, as peas cooked under a lid lose their colour.
- Add the salt with the peas. Meat salted from the start softens more slowly.
Nutrition
Values are per serving and approximate.