Recipe - Spring Lamb With Fresh Peas

3 tablespoon Sunflower or corn oil
2 kg Boned shoulder of lamb;
trimmed of fat and
; cut into large
; chunks (4 1/2lb)
1 Mediumsized onion; chopped
1 Lemon; juice of
600 ml Hot water; (1 pint)
1 One half kg Peas in their shells; (34
1/2lb)
4 Spring onions; trimmed,
washed and
(4 to 5)
; chopped
2 Tablespoons; chopped fresh
dill, (2 to 3)
; or 1 tablespoon
; dried dill
Salt and freshly ground
black pepper

Heat the oil and saut‚ the meat until it is light golden. Add the onion and
saut‚ with the meat for 23 minutes. Pour the lemon juice all over and add
the hot water and seasoning. Cover and cook for 30 minutes until the meat
is almost tender.

Meanwhile, shell the peas. Add them to the dish with the spring onions and
dill, stir, cover and cook for a further 2030 minutes, according to the
size of the peas. (Do not let them overcook.)

If using frozen peas, cook the meat for about 55 minutes until tender then,
add the frozen peas, spring onions and dill and cook for 5 more minutes.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.