Lamb Stew with Sweet Peas

(Kuzu Etli Bezelye)

250g lamb, cut in cubes
1 cup hot water
1 1/2 cups sweet peas, frozen
1 small white potato, cut in small cubes
1 small carrot, cut in small cubes
2-3 fresh onions, chopped
4-5 tbsp extra virgin olive oil
1 cup hot water
Salt
Pepper

Garnish:
2 tbsp dill, chopped

Cok the lamb cubes in their own juice in a medium-sized pot. Then add 1 cup of hot water. Cook at medium-low heat until the lamb pieces are tender. Then add the remaining ingredients, stir. Leave the lid halfway open and cook at medium heat until the potatoes are tender.

Garnish with dill and serve with Turkish Rice Pilaf.

2-3 servings.

*It is easy to find fresh sweet peas in summer time. To remove the shell of the fresh Sweet Peas: Push with your two fingers side of the pod to open. Run a finger along the inside of the pod to pop out the peas:)

You should cook fresh sweet peas with more hot water until they are soft.