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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
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This is a hearty, warming lamb and spit pea stew that is just the thing for cold winter’s nights! Ingredients:
1 cup split peas |
2 tbsp olive oil |
1 lb lamb leg or shoulder, cubed |
3 large onions, sliced |
3 cloves garlic, minced |
2 red peppers, diced |
2 large carrots, thinly sliced |
1 small can tomato paste |
2 tbsp paprika |
2 tsp turmeric |
salt and pepper to taste |
3 cups beef stock |
6 yukon gold potatoes, quartered |
juice of 2 limes |
Directions:
1. Place the split peas in a saucepan and fill with water to cover by about 1 inch.
2. Bring the water to a boil, cover tightly with a lid, and remove from heat. Set the peas aside.
3. In a large pot, heat the oil. Brown the meat in batches and remove to a bowl or plate.
4. Add the onions and sauté until golden. Add garlic, peppers, and carrots and saute until browned.
5. Add the tomato paste, spices, salt and pepper and continue to sauté for about 2-3 more minutes.
6. Return the meat to the pot, and stir in the stock.
7. Reduce heat to low, and simmer, covered, for 2 hours. Add water if necessary.
8. Drain peas and add to the pot, along with the potatoes.
9. Simmer an additional 30 minutes until the peas and potatoes are thoroughly cooked.
10. Stir in the lime juice. Simmer an additional 10 minutes.
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