Woman’s Weekly New Zealand – July 29, 2019

34 New Zealand Woman’s Weekly

PHOTOS: TODD EYRE

Lamb & split peas

TAKE IT

slow

COMFORT FOOD

TO LINGER OVER

• I add the bones into the
  stew because they crank up
  the flavour and I’m happy to
  gnaw on a bone!


• Make this dish the day
  before and skim the excess
  fat off before reheating.

N i c i ’ s n o t e s...

SERVES 2-3

This dish is wonderfully

flavourful – and economical as

it uses shoulder lamb chops.

4 lamb shoulder chops,

trimmed of excess fat

(but do leave some on!)

1 medium onion, chopped

3 garlic cloves, peeled

and crushed

4 sprigs thyme (or use

½ tsp dried thyme)

2 bay leaves

2 tsp ground turmeric

1 tsp each ground cumin,

coriander and ginger

½ tsp nutmeg

1 6-8cm cinnamon stick

1 small lime, halved

400g can crushed tomatoes

½ cup vegetable stock

½ cup yellow split peas

Salt and pepper, to season

1 Remove meat from the bones

in large chunks. Brown the meat

and bones in a large pan heated

to medium-hot. Remove and

set aside, leaving in the pan any

fat that has been released.

2 Add onions and garlic to the

pan, cooking until softened.

Reduce heat to low-medium,

add in herbs and spices, then

cook until they release their

aroma – 1-2 minutes – then add

lime halves and lamb (meat

and bones). Pour tomatoes and

stock over the top. Cover tightly

and simmer for 1 hour.

3 Pour in split peas, add ½ cup

water and continue to cook,

covered, for 45 minutes or until

the peas are al dente and the

meat is meltingly tender. Add

salt and pepper to taste. Serve

straight from the pan. Yum!

Nici Wickes

FOOD EDITOR

Slow down!

These short, chilly days
are perfect for settling
something on the stove
or in the oven in the
afternoon so that
the aromas waft through the
house for the rest of the day,
tantalising our taste buds
until dinnertime.

niciWICKES

Send your foodie thoughts

and questions to Nici:

[email protected]