Lamb and split peas
This dish is wonderfully flavourful – and economical as it uses shoulder lamb chops. The lamb and split peas are cooked slowly over two hours, resulting in a beautifully tender and wholesome meal.
- 15 mins preparation
- 1 hr 45 mins cooking
- Serves 2 - 3
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Ingredients
- 4 lamb shoulder chops, trimmed of excess fat (but do leave some on!)
- 1 medium onion, chopped
- 3 garlic cloves, peeled and crushed
- 4 sprigs thyme (or use ½ tsp dried thyme)
- 2 bay leaves
- 2 tsp ground turmeric
- 1 tsp each ground cumin, coriander and ginger
- 1/2 tsp nutmeg
- 1 x 6-8 cm cinnamon stick
- 1 small lime, halved
- 400 g can crushed tomatoes
- 1/2 cup vegetable stock
- 1/2 cup yellow split peas
- Salt and pepper, to season
Method
- 1Remove meat from the bones in large chunks. Brown the meat and bones in a large pan heated to medium-hot. Remove and set aside, leaving in the pan any fat that has been released.
- 2Add onions and garlic to the pan, cooking until softened. Reduce heat to low-medium, add in herbs and spices, then cook until they release their aroma – 1-2 minutes – then add lime halves and lamb (meat and bones). Pour tomatoes and stock over the top. Cover tightly and simmer for 1 hour.
- 3Pour in split peas, add ½ cup water and continue to cook, covered, for 45 minutes or until the peas are al dente and the meat is meltingly tender. Add salt and pepper to taste. Serve straight from the pan. Yum!
Notes
I add the bones into the stew because they crank up the flavour and I'm happy to gnaw on a bone! Make this dish the day before and skim the excess fat off before reheating.
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