Arnaki Araka (Lamb With Peas)
Published April 10, 1999
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 pounds boneless lamb shoulder, cut into 2-inch cubes
2 tablespoons unsalted butter
10 scallions, white parts and ½ of green parts sliced into ½-inch pieces
6 canned, peeled tomatoes, roughly chopped
1 cup tomato juice from the canned tomatoes
1 teaspoon kosher salt, plus more to taste
1 ½ pounds frozen green peas
½ cup chopped dill leaves
Freshly ground black pepper to taste
Nutritional analysis per serving (6 servings)
24 grams carbs; 119 milligrams cholesterol; 561 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 17 grams saturated fat; 37 grams fat; 10 grams fiber; 598 milligrams sodium; 33 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
Add the tomatoes, the tomato juice and enough water to bring the liquid ⅔ 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.
- Step 3
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.
Private Notes
Comments
Delicious. Always make for a crowd and everyone loves it.
Delicious and easy, every time. Crowd pleaser.
Cut this recipe in half because I'm only cooking for one. Served with a dill-tahini-yogurt sauce and bulgur. Perfect cool spring day dinner!