Pea and lamb stew

Name: Pea and lamb stew
Prep time: 25 min
Cook time: 85 min
Total time: 110 min
Yield: 6
Cuisine: Tunisie
Ingredients: 500 g boneless lamb shoulder, diced; 600 g shelled green peas; 300 g peeled potatoes, diced; 300 g ripe tomatoes, diced; 150 g finely sliced onion; 9 g crushed garlic; 40 g olive oil; 30 g tomato paste; 3 g ground coriander seed; 2 g turmeric; 4 g salt; 700 ml water

Pea and lamb stew : Tunisian stew.

Ingredients

500 g boneless lamb shoulder, diced
600 g shelled green peas
300 g peeled potatoes, diced
300 g ripe tomatoes, diced
150 g finely sliced onion
9 g crushed garlic
40 g olive oil
30 g tomato paste
3 g ground coriander seed
2 g turmeric
4 g salt
700 ml water

Preparation

Wash, drain and prepare boneless lamb shoulder, diced, peeled potatoes, diced, finely sliced onion, crushed garlic. Cut evenly for consistent cooking.

Brown boneless lamb shoulder, diced, olive oil in a hot casserole for 8 minutes, in batches if needed so the meat does not boil.

Heat the allotted oil and sauté finely sliced onion, crushed garlic over medium heat for 5 minutes, stirring without burning.

Add ripe tomatoes, diced, tomato paste, ground coriander seed, turmeric, salt and mix carefully to distribute the ingredients and seasoning.

Pour in the stated amount of water, bring to a gentle simmer and cook for 50 minutes. Add a little hot water only if needed.

Add peeled potatoes, diced, shelled green peas and mix carefully to distribute the ingredients and seasoning.

Continue simmering gently for about 22 minutes. Taste the sauce and check tenderness before removing from the heat.

Serve hot once the texture is right, distributing the components evenly among the stated portions.