Snow Peas Ragout


The abundance of spring has arrived at last, and now is the season for sultani bezelye, known in English as snow peas. This legume has a very short season, so we need to make the best of it while it’s fresh.

Snow peas, which are also known as Chinese pea pods, are often used in stir-fries in Asian cuisine. They contain very small peas, and though the whole pod is edible they have tough "strings" along the edges that are usually removed before eating. These peas have a mild flavor and can be served cooked or raw.

Spring is also the season when lambs start appearing in the fields, and this dish combines lamb with peas in a distinctive dish for this time of year. Try serving this dish in our Uzbek bowls to add an extra bit of color to the table. 

Ingredients: Serves 6

500 g of trimmed and cubed lamb (from shoulder)

1 kg of snow peas *

½ cup spring onions, roughly chopped

10 small shallots

4 tablespoons butter

2 ½ -3 cups of hot water

½ tablespoon of tomato paste

Sea salt & black pepper to taste

½ bunch of fresh dill 

Directions:

Heat the butter in a casserole dish and sear the lamb on all sides.

Add the onions in the same casserole, sauté. Add the tomato paste, stir together and add the hot water, salt & pepper.

Cover and simmer for about 20 minutes until the lamb is soft to taste.

Then add the snow peas, half of the dill and cook for another 10-12 minutes.

Serve after sprinkling the rest of the dill.

You can serve this with basmati rice or rice with vermicelli. For a healthier option, serve it with tzatziki on the side.


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