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.
- 1 lb frozen peas (you can use fresh peas if you like)
- 1 lb lamb, cubes
- 3 tablespoons tomato paste
- 3 ripe and soft tomatoes
- 1 liter lamb stock (home made or store bought, or stock cubes dissolved in water) or 1 liter chicken stock (home made or store bought, or stock cubes dissolved in water)
- 1 onion, finely chopped (white or yellow)
- 2 garlic cloves, minced
- 2 teaspoons salt (most people would prefer more salt, but I find that this is a good amount for my taste)
- 1 teaspoon dried coriander
- 1⁄2 teaspoon dry clove
- 1⁄2 teaspoon curry powder
- 1 teaspoon black pepper
- 1 dash Tabasco sauce (optional)
- 1 cup water (as needed)
- 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.
Really delicious. I use bone in lamb pieces which I first simmer 1 1/2 hours with a pierced black loomi (dried lime). I skim as simmering and reserve the liquid for the stock used in this recipe. I also added extra organic garlic cloves and organic onion and start to cook it in a pan with organic cultured butter. i omit the clove out of preference and omitted the coriander as it was in Julie's Curry Powder Mix the sweet curry powder I used, another time i used it along with baharat spice mix instead of curry powder adding a little cayenne too. I leave out the optional Tabasco sauce, i add sea salt to taste. and eathier A good canned plum tomatoes instead of the Fresh or just additional tomato paste and water. I added the peas part way through as not to completely overcook them, second time I added organic fresh peas in their pod which got only got soft in the whole amount if cooking time. I served this with persian saffron rice with potato crust and will Making this agian the same way with a similar rice! originally made for Ramadan Tag!
Oh boy, this was good, and I really liked the combination of herbs and spices. I made it just as the directions stipulated except for using two cans of diced tomatoes instead of fresh tomatoes since they are out of season. I cooked this mixture in my slow cooker for five hours on medium, and the kitchen smelled heavenly. I served the lamb and vegetables over rice with crusty bread. This is a keeper, Maya's Mama. Thank you so much for a delicious recipe!
I know everyone makes variations of this and the beef one but I felt the recipe need a bit of tweaking. I used beef stew meat and dry rubbed on the curry powder (I don't measure but I think I used more curry pwd than listed),salt and pepper. Then I lightly browned them in olive oil in a dutch oven pot and added in the the onions to soften,low sodium chicken stock,garlic,can of diced tomatoes and water. I skipped the coriander because it was already in the curry powder. I added a drop of Harissa in place of the Tabasco (I'm a bit of a hot sauce connoisseur and I don't feel Tabasco goes well with NAME cooking). Added juice of 1/2 of lemon for acid and freshness. Used Allspice in place of the cloves. I popped it in the oven and added more water as I went but the beef just wasnt' falling apart like it should. After awhile I took out the meat and cut into smaller pieces and returned it to the oven. It still wasn't falling apart so i returned it to the stove top and covered for 30 mins before serving.I was late to start dinner so I thought this would be a good recipe since it says 1 hour @500 degrees. Normally this type of beef or lamb needs to cook slowly on lower heat for at least 3hours +. I also waited til the last 5 mins to add the peas so they wouldn't be overcooked. The end result was really good and hubby said it tasted just like his moms but better so I can be happy with that. Overall a nice recipe with needed changes and lower heat and longer cooking time. Thanks Einas. Made for Ramadan Tag 2009.