Lamb with peas and artichokes
Simmered lamb shoulder with peas, artichokes and coriander.
Active time35 min
Cooking1 h 45 min
Total2 h
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Ingredients
- 20 g coriander
- 10 g ginger
- 150 g onions
- 900 g lamb shoulder
- 700 ml water
- 30 ml olive oil
- 300 g frozen artichoke bottoms
- 400 g frozen peas
Preparation
Cut the lamb into pieces measuring 4 centimetres. Peel and chop the onion. Peel and grate the ginger.
10 g ginger150 g onions900 g lamb shoulder- knife
- chopping board
- grater
Heat the oil in a casserole dish, brown the lamb for 8 minutes, then fry the onion and ginger for 3 minutes.
30 ml olive oil- casserole dish
- spatula
Pour in the water, cover and simmer gently for 60 minutes.
700 ml water- casserole dish
- lid
Add the artichoke bottoms and simmer for a further 20 to 25 minutes.
300 g frozen artichoke bottoms- casserole dish
Add the peas straight from frozen and cook for about 5 minutes, or as directed on the packet, until they are cooked and the meat is tender.
400 g frozen peas- casserole dish
During this final cooking time, wash and finely chop the coriander. Scatter it over the dish just before serving.
20 g coriander- knife
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration