Traditional Lamb with Peas (Агнешко с грах)
Традиционно ястие · Bulgarian
A classic Bulgarian stew featuring tender lamb, sweet peas, and aromatic herbs, slow-cooked to perfection. This hearty dish is a staple in Bulgarian homes, known for its comforting flavors and simple yet satisfying preparation.
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Съставки
- Lamb shoulder1 kg
- Fresh peas500 g
- Onions2 large
- Carrots2 medium
- Garlic4 cloves
- Tomato paste2 tbsp
- Vegetable broth500 ml
- Olive oil3 tbsp
- Fresh dill1 bunch
- Fresh parsley1 bunch
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Cut the lamb into 2-3 cm cubes. Season with salt and pepper.
- 2
Finely chop the onions, carrots, and garlic.
- 3
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb cubes on all sides. Remove lamb and set aside.
- 4
Add the chopped onions and carrots to the pot. Sauté until softened, about 5-7 minutes.
- 5
Add the minced garlic and tomato paste. Cook for another minute until fragrant.
- 6
Return the lamb to the pot. Pour in the vegetable broth and enough water to almost cover the meat. Bring to a simmer.
- 7
Cover the pot, reduce heat to low, and simmer for 1.5 to 2 hours, or until the lamb is very tender.
- 8
Add the fresh peas to the pot. Cook for another 10-15 minutes, or until the peas are tender.
- 9
Stir in chopped fresh dill and parsley. Adjust seasoning with salt and pepper if needed.
- 10
Serve hot.
