Spicy Lebanese-style peas with minced lamb
From Feasting by Karen Martini.
This dish allows the zesty, tomato-flavoured peas to shine. It is just as delicious reheated the next day.
100 ml olive oil
3 onions, finely chopped
5 cloves garlic, finely chopped
450 g lean lamb mince
sea salt and freshly ground black pepper
3 teaspoons mixed spice
2 teaspoons dried chilli flakes
1 tablespoon dried mint
400 g can chopped tomatoes
4 tablespoons tomato paste (puree)
800 ml water
900 g frozen peas
plain yoghurt, to serve (optional)
lemon juice, to serve (optional)
½ bunch mint, leaves picked
Heat the olive oil in a saucepan over medium heat and cook the onion and garlic for 5 minutes.
Add the lamb and cook, stirring frequently, until browned.
Stir in the spices, mint, tomato and salt to taste and cook for about 3 minutes.
Add the tomato paste, water and peas and cook, partly covered, for 20 minutes.
To serve, dollop the yoghurt over the lamb mixture, add a little lemon juice (if using) and a scattering of mint leaves.
Recipes from the book Feasting by Karen Martini, rrp $59.95 © Lantern 2010.