Efrat's Notebook

Lamb Shoulder and Pea Stew Draft

Cubes of lamb shoulder simmered slowly in broth with shallots and fresh peas until the sauce is glossy and thick, which I serve with white rice.

  • Prep20 min
  • Cook1 hr 25 min
  • Total1 hr 45 min
  • Makes6 servings
  • KashrutMeat

What you need

Amount:6

How I make it

  1. Heat the olive oil in a wide, deep pot, add the onion and sweat for about 5 minutes, stirring.

  2. Add the lamb and the herbs and cook for about 5 minutes more, until the meat is golden.

  3. Add the broth and bring to a boil. Season with salt and white pepper.

  4. Lower the heat and cook, covered, for about 30 minutes.

  5. Add the shallots and cook, covered, for another 30 minutes.

  6. Add the peas, bring to a boil and cook for about 10 minutes.

  7. Raise the heat and reduce the sauce until glossy and slightly thick. Adjust the seasoning and serve.

What I've learned

  • I serve this stew with white rice.

Source: ChefEf (chefef.com)