Lamb With Peas Recipe
Ingredients
| 3 pounds lean shoulder of lamb | ||
| Fresh or dried mint | ||
| Butter | 3 Tablespoon | |
| Sugar | 1/2 Teaspoon | |
| Onions | 3 , chopped | |
| Tomato sauce | 1 Cup (16 tbs) | |
| 3 pounds peas or 3 packages frozen peas, thawed | ||
| Water | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut lamb into 3 inch cubes.
Melt butter in a saucepan or casserole, add meat and onions, and brown well over moderate heat.
Add tomato sauce, water, mint, sugar, and salt and pepper.
Bring mixture to a boil, cover, and simmer for 1 hour.
Wash and shell peas.
After meat has cooked for 1 hour, add peas to casserole and continue cooking for 30 minutes longer.
Melt butter in a saucepan or casserole, add meat and onions, and brown well over moderate heat.
Add tomato sauce, water, mint, sugar, and salt and pepper.
Bring mixture to a boil, cover, and simmer for 1 hour.
Wash and shell peas.
After meat has cooked for 1 hour, add peas to casserole and continue cooking for 30 minutes longer.
Chef
