This is a delicious stew that can be made from mostly freezer and pantry items, making it a good recipe to have on hand for those days that you cannot get out to shop. This recipe can be used with other frozen vegetables as well and reheats well for leftovers.
You can serve this with rice, or flat bread, a dollop of yogurt, and salad.
Pea and Potato Lamb Stew
½-1 lb stew lamb or beef, cut into cubes
½ onion, chopped
3 cloves garlic, chopped
allspice, cumin, coriander, turmeric – any desired combination of these, 2-4 teaspoons total
2-4 tablespoons tomato paste
1 tablespoon apple cider vinegar
2 potatoes, cut into cubes of preferred size
10 ounces frozen peas
Salt and pepper to taste
Heat oil in a large pot. Add onion, garlic, lamb or beef, bay leaf, and spices. Saute 2-3 minutes over medium-high heat. Add ½ a teaspoon of salt. Stir, reduce heat to low-medium, and cover. Leave covered about 10 minutes.
Uncover, add water to cover plus about an inch. Allow to come to a boil over high heat. Reduce heat to low-medium, and cover. Allow to cook until meat is tender, about 45 minutes.
Add diced potatoes, frozen peas, and tomato paste. Bring to a boil again. Reduce heat to low-medium, cover, and simmer for 15-20 minutes more, until potatoes are tender. Add vinegar, stir.
Adjust for salt and seasonings. Serve.