Ingredients
- 2 pounds boneless lamb shoulder, cut into 2-inch cubes
- 2 tablespoons unsalted butter
- 10 scallions, white parts and 1/2 of green parts sliced into 1/2-inch pieces
- 6 canned, peeled tomatoes, roughly chopped
- 1 cup tomato juice from the canned tomatoes
- 1 teaspoon kosher salt, plus more to taste
- 1 ½ pounds frozen green peas
- ½ cup chopped dill leaves
- Freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (6 servings)
559 calories; 37 grams fat; 16 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 23 grams carbohydrates; 9 grams dietary fiber; 10 grams sugars; 33 grams protein; 119 milligrams cholesterol; 666 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Pat the lamb dry with paper towels. Put it in a deep skillet over medium heat and cook 5 minutes to remove excess moisture. Add the butter and the scallions and stir. Cook until scallions start to become translucent, about 5 minutes.
- Add the tomatoes, the tomato juice and enough water to bring the liquid 2/3 of the way up the meat. Add 1 teaspoon salt, cover, reduce the heat and simmer for 30 minutes. Turn the meat and continue to cook until it is tender but not falling apart, another 30 minutes.
- Add the peas and the dill to the skillet and continue to cook the lamb, covered, until the peas are tender, about 6 minutes. Season to taste with salt and pepper and serve.
1 hour 20 minutes
Dining and Cooking