I have always enjoyed cooking and recently, pre-Covid, I was getting into cooking for friends instead of ordering take-aways when arranging a get together. The thing I miss the most during this pandemic, apart from my job, are my friends. Luckily, my friends are not far if I need them and I needed one in particular.
The great thing about this friend, apart from being a pillar to lean on, is she’s not Greek. She doesn’t know what to expect with the recipes. Some things she’s never ever come across before and she can’t compare me to her grandmother! That being said, I value her opinion, she can be open and honest with me and I get an opinion outside of my own culture ....I offer to make her Piselli with Lamb.
As you’ve read, the recipe is pretty straight forward and I was confident she and her family would love it. What did I say about cooking with confidence? (read Moussaka).
Luckily or unluckily, depending how you view things, I prepped my lamb and had got to the part of adding the passata, tomato paste, water, salt and pepper. NEVER EVER measure the salt on top of the food you’re cooking ....yes the lid popped off!
OMG! What do I do now?! Call mum!
‘Quickly, get a sieve and rinse everything, now!’
Bloody hell, what a disaster, I begin to rinse, what else could I do? I promised a dish.
20 minutes later, panic over, let’s start from adding passata again. Hold on, run out of passata, I’m now running to the shop ....my life! Aarrrggghhhh I was doing ok being on furlough doing nothing!
Alright, let’s start from passata ....again. Paranoid now, I’m extra careful with the salt and I carry on.
The following day, I take a drive to Camden to drop off the food, it’s received well. They like it, feedback, under salted ....can’t make this up. In the panic of it all I was too scared to add more salt.
What can I say? Never mind, mistakes happen, I have a feeling I’ll be making a few! But at least I can write them up so you don’t end up doing the same ....leave the cock ups to me!
Ingredients
10 - 15 Pieces of Lamb (middle end chops)
1 Large Onion
20ml Olive Oil
1kg Garden Peas
3 Large Cyprus Potatoes (optional)
1 Chicken Stock
500ml Passata
1 Tbsp Tomato Paste
1 1/2 Tsp Salt
Pepper
Water
1/2 Lemon Juice
Method
Fry lamb pieces on a low heat until brown.
Remove the lamb and fry the onions in the same oil.
Once all onions are soft, add the lamb. Combine with passata, tomato paste, water, salt and pepper.
Add chicken stock and add enough water to cover the meat bringing everything to a boil and add the lemon juice.
Once at boiling point, turn to a low heat, to allow the meat to cook at least 90 - 120 minutes, closing the lid.
At 1 hour 30 minutes, add the peas and potatoes and cook for a further 20 - 30 minutes on a high heat allowing everything to come to a boil again.
The liquid will reduce and is ready to serve once potatoes have softened.
Leave to stand for 15 minutes before serving. You will burn your mouth if you don’t!
Tips
Do not rush to remove the meat when placing in oil as the final result will look like boiled meat.
Potatoes are optional.
This is a very pea heavy recipe, you can add more Lamb and more potatoes if you want too. You will have to adjust your ingredients accordingly, my original recipe was for 22 pieces of Lamb!!! Message me for adjustments.
You can make this anytime throughout the day and leave to stand until serving.
This can be eaten hot or cold, with warm crusty bread and a dollop of Greek yogurt.
Cost
Cost under £25 for 4 persons.
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