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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.

SERVES 6–8



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.