Bezelye Basti – GREEN PEA STEW


  • 1 kilo green peas
  • 1/2 soup spoon salt
  • 2 onions
  • 2 soup spoons butter
  • 2 tomatoes
  • 250 grams lamb cut into pieces
  • 3 glasses water


Peel and wash the peas. Melt a spoonful of butter in a saucepan and add the peas. Add tomato pieces over the peas. Cook 20 minutes on a low heat.
In another saucepan, cook the meat in butter until it is pink. Add the meat and its juice to the saucepan of peas, add water and cook an hour and a half on a low heat. (If they are “new” peas from early in the season, 1 glass of water and 1 hour cooking time is sufficient.)

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