Lamb With Peas And Tomatoes Recipes

SPRING PASTA BOLOGNESE WITH LAMB AND PEAS

Steps:

• In a large pot or Dutch oven, heat oil over medium. Add onion and carrot and cook, stirring occasionally, until onion is softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
• Add lamb, season with salt and pepper, and cook, stirring to break up the meat, until no longer pink, about 3 minutes. Stir in broth, heavy cream and rosemary, and bring to a boil over high heat. Reduce heat to medium, and simmer, partly covered and stirring occasionally, until mixture is thickened, about 30 minutes. (The sauce may look broken at first, but it will emulsify as it cooks.) Discard the rosemary sprig.
• As the sauce cooks, make the pasta: Bring a large pot of well-salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta cooking water and drain the pasta.
• Over medium heat, add the peas and spinach to the sauce and stir until spinach is wilted. Add the cooked pasta, butter and 1/2 cup of the reserved pasta cooking water to the sauce. Toss vigorously until sauce is thickened and coats the pasta, about 2 minutes, adding more pasta water if a looser sauce is desired. Remove from heat and stir in lemon juice, cheese and parsley. Season with salt and pepper.
• Divide pasta among bowls. Garnish with more cheese, parsley and black pepper.

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.

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.

KEEMA WITH PEAS

Steps:

• Chop the onion, garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps.
• Add the spices and fry for 1 min. Add the tomatoes and bring to a simmer, cook for 1 min, then stir in the yogurt, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 mins. Add the frozen peas and cook for 5 mins, then stir in the coriander. Serve with Indian breads or poppadums, chutney and some more yogurt.

LAMB COOKED WITH TOMATOES & AROMATIC SPICES

Steps:

• Heat the oil in a large, heavy-based pan over a moderate heat until quite hot. Sprinkle in the cumin seeds. When they start to crackle, throw in the cloves, cinnamon and bay leaves. Cook for 30 seconds.
• Tip in the sliced onions and cook for 10 minutes, stirring occasionally, until softened and golden. Add the lamb, turn up the heat a little and fry for 12-15 minutes, stirring occasionally, until browned.
• Stir in the garlic and ginger, ground coriander, cayenne, turmeric, potatoes and 1 tsp salt, and cook for 2-3 minutes. Add the tomatoes, then pour in 300ml/1⁄2 pint boiling water, to just cover the meat. Bring to the boil, then reduce the heat, cover and simmer gently for 1 hour or until the lamb is tender. Add more water if needed to make a gravy. (Make to here up to 2 days ahead; cool, then keep covered in the fridge.)
• If made ahead reheat for 10 minutes until bubbling then swirl in the yogurt and garnish with coriander.

LAMB STEW WITH TOMATOES, CHICKPEAS AND SPICES

Steps:

• Heat oven to 250.
• Toss lamb with salt and pepper. Heat 2 Tbls oil in dutch oven over medium high heat. Brown lamb on all sides in two batches. Set aside on plate.
• Add onions to Dutch oven and saute until softened. Add garlic and cook an additional 30s.
• Stir in flour and cook until lightly colored (1-2 min).
• Add stock and deglaze pan.
• Add tomatoes and spices and bring to simmer before adding lamb and returing to simmer.
• Cover and place in oven until meat is almost tender (1 3/4 - 2 1/4 hours).
• Add chickpeas and return to oven until meat is tender and chicpeas are heated through (about 15 min).
• Can be cooled, covered and refrigerated up tp 3 days before reheating on stovetop.
• Stir in parsley, discard bay leaves and adjust seasoning just before serving.

CURRIED LAMB & PEAS WITH TOMATO & ONION SALAD

Steps:

• Heat the curry paste in a large frying pan until it is fragrant. Add the onion, garlic and lamb, then cook for 15 mins until the mince is really broken down and the onions are soft. Add the frozen peas and some seasoning, cook for 2 mins more, then scatter over half the coriander.
• Meanwhile, cook the rice following pack instructions.
• Make the salad by mixing the remaining coriander with the red onion and tomatoes. Add some seasoning, then serve with the curried lamb & peas and rice.

GROUND LAMB WITH PEAS

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.

LAMB WITH POTATOES AND PEAS

Steps:

• Cook lamb and onion over medium-high heat until meat is browned and onion is soft.
• Drain fat.
• Stir in spices, seasonings, potatoes and water.
• Cover and simmer until potatoes are soft, about 30 minutes.
• Stir occasionally to break up potato.
• Add peas and tomato and simmer for another 5 minutes.
• Serve 1 cup of lamb mixture over 1/2 cup rice.