Arnaki Araka (Lamb With Peas)

Name: Arnaki Araka (Lamb With Peas)
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: greek
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 1/2 pounds frozen green peas; 1/2 cup chopped dill leaves; Freshly ground black pepper to taste

By Molly O'Neill

Total Time: 1 hour 20 minutes
Rating: 4(5)
Comments: Read comments

Featured in: Food; Greek Fire

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Ingredients

Yield:6 servings

2pounds boneless lamb shoulder, cut into 2-inch cubes
2tablespoons unsalted butter
10scallions, white parts and ½ of green parts sliced into ½-inch pieces
6canned, peeled tomatoes, roughly chopped
1cup tomato juice from the canned tomatoes
1teaspoon kosher salt, plus more to taste
1½pounds frozen green peas
½cup chopped dill leaves
Freshly ground black pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
Add the tomatoes, the tomato juice and enough water to bring the liquid ⅔ 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.
Step 3
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.