ARNAKI ARAKA (LAMB WITH PEAS)

Arnaki Araka (Lamb With Peas) image

Provided by Molly O'Neill

Time 1h20m

Yield 6 servings

Number Of Ingredients 9

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Ingredients

2 pounds boneless lamb shoulder, cut into 2-inch cubes
2 tablespoons unsalted butter
10 scallions, white parts and 1/2 of green parts sliced into 1/2-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 1/2 pounds frozen green peas
1/2 cup chopped dill leaves
Freshly ground black pepper to taste

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.

Nutrition Facts : @context http, Calories 562, UnsaturatedFat 18 grams, Carbohydrate 25 grams, Fat 37 grams, Fiber 10 grams, Protein 33 grams, SaturatedFat 17 grams, Sodium 597 milligrams, Sugar 11 grams, TransFat 0 grams