PEAS AND LAMB, "BISILA BIL LA7MA FIL FORN"
I loved this dish growing up. It was the only way I was willing to eat peas as a child. I still really enjoy making it and I'm always trying all sorts of variations of it. It's easy to make and don't worry if you don't have all the spices, it will still taste good. This dish is served over plain white rice.
Provided by Mayas Mama
Categories Stew
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F.
- Place onion, garlic and meat in a large oven tray.
- Add salt, coriander, cloves, curry powder and pepper.
- Mix these ingredients well, so that the meat is coated in the spices, onion and garlic.
- Add peas to the tray.
- In a blender jug add tomato (cut into 4 or 8), tomato paste, Tabasco and stock. Blend until you get a smooth mixture.
- Pour this tomato sauce over the peas and meat, top up with water till the sauce is just covering the peas.
- Run a wooden spoon through the pan to mix the ingredients together.
- Try to get it so that the meat is spread out more or less uniformly throughout the tray.
- Place in the oven for about 2 hours. Check on it every 20 minutes, add water while cooking, if the sauce starts to dry up. The reason you shouldn't add too much at the start is that it may boil over. especially if you are using a shallow dish.
Nutrition Facts : Calories 300.4, Fat 12.1, SaturatedFat 4.8, Cholesterol 60, Sodium 1438.1, Carbohydrate 25.4, Fiber 7.2, Sugar 11.2, Protein 23.7
BBQ LAMB WITH PEAS, MINT & FETA
This is great in summer on the barbie but a griddle on the hob still does it justice - luckily!
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Season the lamb, then cook on a barbecue or hot griddle for 3-4 mins on each side or until done to your liking.
- Meanwhile, cook the peas in a large pan of boiling water for about 2 mins until just tender. Drain, then tip the hot peas into a bowl and toss with the olive oil, lemon juice and zest. Stir through the feta, mint and spring onions, then season to taste. Serve the peas with the lamb steaks.
Nutrition Facts : Calories 435 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 45 grams protein, Sodium 1.14 milligram of sodium
LAMB MEATBALL & PEA PILAF
Meatballs aren't just for pasta dishes. Experiment with this tasty pilaf - a winner for any meatball fan
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Mix the lamb with half the garlic and 1 tsp of the cumin, then season and shape into about 16 balls - it's easier if you wet your hands. Heat a large frying pan (with a lid for later), then fry the meatballs for about 8 mins until golden and cooked through. Remove from the pan, set aside, then tip in the rice, final tsp of cumin and remaining garlic. Fry for 30 secs, stirring, then pour in enough stock to cover. Cover and simmer for 10 mins or until almost all of the liquid is absorbed.
- Stir in the peas, return the meatballs to the pan, then warm through for a few mins until the peas are tender. Meanwhile mix the cucumber, yogurt and half the mint together, then season. To finish the pilaf, stir in the lemon zest and juice with some seasoning and the remaining mint. Serve with a good dollop of the cooling cucumber yogurt.
Nutrition Facts : Calories 496 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 1.34 milligram of sodium
GROUND LAMB WITH PEAS
Make and share this Ground Lamb with Peas recipe from Food.com.
Provided by belkathy
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the mustard seeds in the oil over medium heat.
- They will begin to pop, so keep the pan covered until they stop.
- Now saute the onion, garlic, chilies, bay leaves, and cinnamon until onion is soft.
- Brown the lamb in a separate pan.
- Drain the fat and then add the meat to the onions.
- If you are using a leaner meat, you can just brown it in the original pan.
- Add the peas and cook about 5 minutes.
- Add the tomatoes, salt, garam masaala, and yogurt.
- Allow the yogurt to become fully warm, then remove pan from heat.
- Top with cilantro.
ROAST LEG OF LAMB WITH FORK-MASHED MINT PEAS
Brian Bistrong, the chef of the clubby TriBeCa restaurant the Harrison, ushers in spring with lamb cooked to a perfect pink and fork-mashed peas that have been simmered in pan drippings and tossed with torn mint leaves. Add a pile of potatoes roasted with rosemary and garlic for a meal that couldn't be more simple, or sublime. And if your carving skills are shaky, practice on a cantaloupe.
Provided by Oliver Schwaner-Albright
Categories dinner, roasts, main course
Time 3h
Yield Serves 6
Number Of Ingredients 12
Steps:
- To make the lamb: the night before, tie off lamb with kitchen twine, drawing it around every 2 inches. Season with pepper, garlic, rosemary and lemon; coat with 2 tablespoons olive oil. Cover tightly with plastic wrap and refrigerate.
- Two hours before cooking, take the leg out of the refrigerator so that the meat comes to room temperature. Season lamb with half a teaspoon of salt per pound.
- Preheat the oven to 350 degrees. Put the roasting pan on the stovetop and turn the flame to medium-high; add remaining tablespoon of olive oil. Place leg of lamb in pan and sear to golden brown on all sides. Turn off flame and remove lamb; place roasting rack in pan and put leg of lamb on rack. (If you don't have a roasting rack, use a professional shortcut and take 2 feet of aluminum foil, crush it into a bagel-size circle and put it under the leg.)
- After 1 hour, check temperature in the deepest part of the leg with an instant-read thermometer (for medium-rare lamb, the rule of thumb is 15 minutes a pound). The thermometer should read 118 degrees for a bloody medium-rare, 120 degrees for rosy pink. Remember that the ends will be hotter and more cooked.
- Place lamb on platter and let rest at least 20 minutes before carving. Deglaze pan with 1 cup chicken stock. Strain, and pour half the liquid onto the platter with the lamb, saving the rest for the peas.
- To make the peas: heat a heavy 5-quart saucepan over a medium flame. Add deglazing liquid from roasting pan and then the peas. As they soften, mash the peas against side of saucepan with the tines of a fork, pressing in the meaty deglazing liquid. When mashed to desired level, season with salt and pepper; add torn mint leaves and stir. Serve immediately.
Nutrition Facts : @context http, Calories 728, UnsaturatedFat 25 grams, Carbohydrate 20 grams, Fat 46 grams, Fiber 7 grams, Protein 56 grams, SaturatedFat 18 grams, Sodium 1175 milligrams, Sugar 6 grams
LAMB AND YELLOW SPLIT PEA STEW
Steps:
- Heat butter in a 2- to 3-quart heavy saucepan over moderate heat until foam subsides, then cook meat, onion, salt, pepper, and spices, uncovered, stirring occasionally, until meat is no longer pink, about 10 minutes. Add lime juice and water and simmer, covered, stirring occasionally, 30 minutes.
- Add split peas and simmer, covered, until peas are falling apart and meat is tender, 40 to 45 minutes. Keep warm, partially covered.
- Peel potato and cut into 1/4-inch dice. Heat 1/2 inch oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry potato in 2 batches, stirring occasionally, until crisp and golden brown, about 7 minutes. Transfer potato with a slotted spoon to paper towels to drain and season with salt.
- Fold fried potato into stew just before serving, or serve it on top.
LAMB WITH PEAS AND TOMATOES
Steps:
- Season lamb pieces with salt and pepper. Heat 3 tablespoons olive oil in heavy large pot or Dutch oven over high heat. Working in batches, add lamb to pot and sauté until brown, about 4 minutes per batch. Return all lamb and any collected juices to pot. Mix in garlic cloves and rosemary. Add white wine and boil until reduced by 2/3, scraping up browned bits, about 8 minutes. Add Italian-style tomatoes and bring to boil. Cover; reduce heat to medium-low and simmer until lamb pieces are tender, about 1 hour 15 minutes. Add peas and simmer uncovered until cooked through, about 10 minutes. Serve with rice.
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