Lamb, Pea, and Dill Stew (Armenian)

This is my mum’s Lamb and Pea recipe. I used to absolutely hate it when I was a kid, but now I love it. Strange huh?

Lamb forequarter chops, or “BBQ chops” works nicely (I used four) – something that improves with slow cooking. This gets placed into a cold pot, without oil, then you turn the heat up high and cook until the meat and the pot gets brown. Really brown. Then add some thickly diced onions (I used four), and add some oil. My mum uses olive oil, I use ghee.

I have decided it will probably be nicer if instead of dumping in the onions at this point, instead to take out the meat, and fry the onions slowly with oil and the residual brownness in the pot. This adds some essential sweetness to the onions. Then put the meat back in. I’ll do this next time.

Next, add water to cover (and mix a bit to deglaze the pot) and cook the meat very slowly for 3 to 4 hours. Slow cooking improves the meat, don’t hurry.

Then add dill (one bunch, or less, I like to remove thick stems), a packet of frozen peas (400 to 500g), and a couple of spring onions.

Before I mixed it in…

It is at this point you add the perfect amount of salt (you, chef, have to work that out) – my mother insists on not adding salt as the meat is cooking – I don’t think it will make much of a difference but I’m not ready to take a chance just yet. The peas don’t take so long to cook, about 30 minutes. Add extra water if necessary; the final product has a bit of soupiness, but not too much.

Goes nice with some rice.

It tastes even better the next day for some reason.

To Main Recipe Page


Static Lightning Address:

On-chain or Lightning

%d bloggers like this: