Marqa Jelbana Pea and lamb stew
Peas and potatoes stewed with lamb in a light red sauce. What gets cooked when the peas come in.
Serves 4 · 65 min
Per portion
| Calories | 435 kcal |
|---|---|
| Protein | 28.2 g |
| Carbohydrates | 26.2 g |
| Fat | 21.9 g |
| Saturated fat | 5.6 g |
| Sugars | 10.2 g |
| Fibre | 9.5 g |
| Sodium | 1117.7 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 400 g lamb
- 500 g, shelled peas
- 2, cubed potatoes
- 1 onion
- 2 mgharfa kbira tomato paste
- 1 mgharfa s8ira tabil
- 3 mgharfa kbira olive oil
- to finish parsley (optional)
Method
- Brown the lamb with the onion in olive oil.
- Add tomato paste and tabil and cook them out.
- Cover with water and simmer forty minutes.
- Add the potatoes, then the peas ten minutes later so they keep their colour.
- Reduce until the sauce clings, and finish with parsley.