Araka Peas Potatoes Dill Recipes

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ARAKA (PEAS, POTATOES & DILL)

Make and share this Araka (Peas, Potatoes & Dill) recipe from Food.com.

Provided by Ang11002

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5



Araka (Peas, Potatoes & Dill) image

Steps:

  • Chop the onion and lightly fry in olive oil.
  • Add the peas, and stir in the dill.
  • Chop the potatoes into 4 segments each and add to the pan.
  • Add water until just covering the peas and potato.
  • Simmer until potato is soft but not overdone.
  • Serve warm with some feta cheese (optional).
  • Also good the next day!

1 cup dill (chopped)
2 tablespoons olive oil
1 large onion
0.5 (16 ounce) bag frozen baby peas
3 medium waxy potatoes

ARNAKI ARAKA (LAMB WITH PEAS)

Provided by Molly O'Neill

Categories     dinner, one pot, main course

Time 1h20m

Yield 6 servings

Number Of Ingredients 9



Arnaki Araka (Lamb With Peas) image

Steps:

  • Pat the lamb dry with paper towels. Put it in a deep skillet over medium heat and cook 5 minutes to remove excess moisture. Add the butter and the scallions and stir. Cook until scallions start to become translucent, about 5 minutes.
  • Add the tomatoes, the tomato juice and enough water to bring the liquid 2/3 of the way up the meat. Add 1 teaspoon salt, cover, reduce the heat and simmer for 30 minutes. Turn the meat and continue to cook until it is tender but not falling apart, another 30 minutes.
  • Add the peas and the dill to the skillet and continue to cook the lamb, covered, until the peas are tender, about 6 minutes. Season to taste with salt and pepper and serve.

Nutrition Facts : @context http, Calories 562, UnsaturatedFat 18 grams, Carbohydrate 25 grams, Fat 37 grams, Fiber 10 grams, Protein 33 grams, SaturatedFat 17 grams, Sodium 597 milligrams, Sugar 11 grams, TransFat 0 grams

2 pounds boneless lamb shoulder, cut into 2-inch cubes
2 tablespoons unsalted butter
10 scallions, white parts and 1/2 of green parts sliced into 1/2-inch pieces
6 canned, peeled tomatoes, roughly chopped
1 cup tomato juice from the canned tomatoes
1 teaspoon kosher salt, plus more to taste
1 1/2 pounds frozen green peas
1/2 cup chopped dill leaves
Freshly ground black pepper to taste

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