Lamb Stew with Peas and Mint
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
4
- Ingredients
- 200 grams peas
- 4 small, red chili peppers
- 1 handful mint
- 4 shallots
- 2 garlic cloves
- 3 Tbsps Canola oil
- 800 grams Lamb neck (diced)
- salt
- peppers (freshly ground)
- 1 organic Lime (zested and juiced)
- 400 milliliters Chicken broth
- 1 Eggplant
Preparation steps
1.
Thaw peas in a colander. Rinse chile peppers. Rinse mint, shake dry and place half of mint aside for garnish. Pluck remaining mint leaves from stem and chop. Peel shallots and garlic and chop.
2.
Heat canola oil in a large saucepan and brown lamb on all sides until lightly browned and season with salt and pepper. Add lime zest, lime juice and chicken broth to the saucepan and bring to a boil. Cover and cook for about 30 minutes over low temperature. Stir occasionally.
3.
In the meantime, rinse eggplant, trim and cut into cubes. Add eggplant, peas, chile peppers and chopped mint to the saucepan, mix and simmer for another 15 minutes while stirring occasionally. Arrange on plates and garnish with remaining mint.
