Karen Martini’s Spicy Lebanese-Style Peas With Minced Lamb

November 1, 2010

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.

Want More?

Have our best reads delivered straight to your inbox every week by subscribing to our newsletter.



You Said