Beef and Peas

Μοσχάρι και Μπιζέλια

Serves:
4 people
Prep time:
15 minutes
Cook time:
1.5 hours

For Yiayia, frozen peas have two purposes: being an emergency ice pack for cooking mishaps and being a key ingredient in this delicious dish. Yiayia has been cooking this recipe for as long as she can remember, and it’s always been one of Jim’s favourites. Comprised of humble ingredients that are a staple in any family kitchen, it’s the perfect meal for when you’re craving something hearty, comforting and easy.

Ingredients

  • Drizzle of canola oil
  • 750g lamb(can be any cut and also can be beef)
  • 3 tablespoons canola oil
  • 1 small brown onion, diced
  • 1 tablespoon tomato paste
  • 3 medium sized potatoes
  • 3.5 cups frozen peas
  • 2 tablespoons lemon juice

Method

Tap, click or hover over a highlighted ingredient to see its quantity.

  1. Heat a splash of over low heat in a medium-sized pot
  2. Slice into large chunks, approx 6-7cm wide. Brown the meat in a pan for a few minutes. Be careful not to cook it through, ensuring you maintain the juicy goodness of the lamb
  3. Cover the lamb with water and bring to a simmer over a low heat. Cook for 1.5 hours or until soft. Make sure the water is always covering the meat, so add water as needed
  4. In another medium-sized pot, heat a splash of canola oil over a low heat
  5. Add and cook slowly until softened, remove from the pot and set aside
  6. Add in and cook for a few minutes until browned. Add more oil if you need
  7. Add back in the onions, and and cook until fragrant
  8. Once cooked, add lamb to the onion mix and pour in any excess water that is in the lamb pot. Cook for a further 10 minutes on a low heat or until the potatoes are cooked through
  9. Add the and and stir through to cook until peas are defrosted and warm. Take the pan off the heat and serve

From Yiayia's Fridge · page 43