Etli Bezelye (Lamb and Pea Stew with Carrots and Dill)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 400 g diced lamb shoulder
- 300 g frozen peas
- 2 carrots, sliced
- 1 onion, finely chopped
- 1 tbsp tomato purée
- 2 tbsp fresh dill, chopped
- 2 tbsp olive oil
- 300 ml lamb stock
Nutrition (per serving)
- Calories
- 390 kcal
- Protein
- 22.5 g
- Carbohydrate
- 13.4 g
- of which sugars
- 6.8 g
- Fat
- 26.8 g
- of which saturates
- 9.7 g
- Fibre
- 5.7 g
- Salt
- 0.83 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the diced lamb shoulder for 6-8 minutes.
- 2
Add the onion and carrots and cook for 6 minutes until softened.
- 3
Stir in the tomato purée and lamb stock, cover and simmer for 1 hour until the lamb is tender.
- 4
Add the frozen peas and simmer, uncovered, for 8-10 minutes until tender.
- 5
Stir in the fresh dill and season with salt and black pepper before serving.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.