Kuwaiti-style Peas with Lamb

Ingredients

In the original Italian dish, Piselli alla Fiorentina, the peas are the star of the dish, cooked with onions, garlic, and herbs. However, in this Kuwaiti adaptation, the focus shifts to the tender lamb, which is marinated in traditional Kuwaiti spices and cooked alongside the peas. The addition of saffron brings a touch of luxury and a unique flavor profile to the dish, making it distinctly Kuwaiti. We alse have the original recipe for Piselli alla Fiorentina, so you can check it out.

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 400g (14 oz) frozen peas 400g (14 oz) frozen peas
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the lamb pieces to the pan and cook until they are browned on all sides.
3. 3.
   In a small bowl, mix together the ground cumin, ground coriander, ground turmeric, and saffron threads. Sprinkle this spice mixture over the lamb and stir well to coat the meat evenly.
4. 4.
   Add the frozen peas to the pan and pour in the chicken or vegetable broth. Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low, cover the pan, and simmer for about 30 minutes, or until the lamb is tender and the peas are cooked through.
6. 6.
   Once cooked, remove from heat and garnish with fresh cilantro.
7. 7.
   Serve the Kuwaiti-style Peas with Lamb hot, accompanied by fragrant rice or warm bread.

Treat your ingredients with care...

• Lamb — For the most tender results, choose boneless lamb cuts such as leg or shoulder. Trim any excess fat before cutting into bite-sized pieces.
• Saffron — To enhance the flavor and color of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the dish.

Tips & Tricks

• If you prefer a spicier dish, add a pinch of chili powder or cayenne pepper to the spice mixture.
• For a richer flavor, you can substitute lamb broth for the chicken or vegetable broth.
• If using fresh peas instead of frozen, blanch them in boiling water for a few minutes before adding them to the dish.
• Serve the dish with a squeeze of fresh lemon juice for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Kuwaiti-style Peas with Lamb as a main course, accompanied by fragrant rice or warm bread. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Present the dish in a shallow serving bowl, allowing the vibrant colors of the peas and tender lamb to shine through. Sprinkle some additional saffron threads on top for an elegant touch.