Arnaki Araka Lamb With Peas Recipes

ARNAKI ARAKA (LAMB WITH PEAS)

Steps:

• Pat the lamb dry with paper towels. Put it in a deep skillet over medium heat and cook 5 minutes to remove excess moisture. Add the butter and the scallions and stir. Cook until scallions start to become translucent, about 5 minutes.
• Add the tomatoes, the tomato juice and enough water to bring the liquid 2/3 of the way up the meat. Add 1 teaspoon salt, cover, reduce the heat and simmer for 30 minutes. Turn the meat and continue to cook until it is tender but not falling apart, another 30 minutes.
• Add the peas and the dill to the skillet and continue to cook the lamb, covered, until the peas are tender, about 6 minutes. Season to taste with salt and pepper and serve.

ARAKAS LATHEROS (GREEK PEAS WITH TOMATO AND DILL)

Steps:

• Heat olive oil in a saucepan over medium heat and cook onions until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from the tomatoes.
• Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Ensure that any remaining water from the tomatoes has evaporated before serving.

ANGINARES ME ARAKA (ARTICHOKE AND PEA STEW)

Steps:

• Place the oil, onions and carrots in a large saucepan and cook until the onion is translucent.
• Add 1 1/2 cups of water and bring to the boil.
• Cook for 10 minutes.
• Add the artichokes, tomato paste, lemon juice and salt and pepper to taste.
• Cover and cook for 10 minutes more.
• Add the peas and dill, check seasoning.
• Cover and cook a further 10 minutes. The stew should have quite a bit of sauce, but not be swimming in it. If there's too much liquid, uncover pan, turn up heat slightly and boil to evaporate liquid, about 5 minutes.
• This is best served warm, nearly room-temperature.
• Serve with feta and crusty bread to mop up the juices.

ARNAKI KLEFTIKO (BANDIT'S LAMB)

Steps:

• Preheat the oven to 480°F
• Rub the lamb with a little olive oil, and sprinkle with salt and pepper to taste.
• With a sharp knife, pierce the lamb and insert a clove of garlic and a piece of cheese into each opening. Do this until the cloves are all inserted into the lamb.
• Drizzle the potatoes and carrots with any remaining oil, season to taste with salt and pepper.
• On a clean work surface, spread out the parchment sheets and lay the lamb in the center, with the potatoes and carrots. If there is any remaining cheese, add as well.
• Close the parchment paper and secure well, tucking the sides underneath to make a packet.
• Fill a roasting pan 1/3 full of water, add the packet and cook for 2 hours 30 minutes, adding more water to the pan as needed to keep from getting dry.
• When done, lift the entire packet onto a serving platter, and cut open at the table to serve.
• Alternate preparation: Cut meat into serving size portions and wrap each portion, together with portion-size serving of potatoes and carrots, individually. Set side by side in roasting pan to cook, and serve one packet to each plate.