3 lb lamb
1/2 lb butter or margarine
4 each scallions, chopped
1 1/2 lb tomatoes, peeled,strained or
1 tbsp tomato paste + 2 c. water
1 tbsp dill, chopped
1 tbsp parsley, chopped
1 salt & pepper to taste
4 lb peas, shelled, washed
1 water as needed
Directions
Cut meat into 1 1/2" cubes (approx.). Wash and drain. Brown
butter in a pot. Add meat and brown well. Add scallions, and cook
until soft but not dark. Add tomatoes (or diluted tomato paste),
dill, parsley, salt & pepper. Simmer abt. 20 min. Add peas and an
addt'l. 1 c. water. Cover, simmer until all liquid is absorbed and
only butter remains as a sauce.
Servings: 6 servings
Arni Me Araka (Lamb With Peas) Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat; Vegetable
The History of Recipes
It is possible to read the history of `recipes` back into the distant past, at least as far back into recorded history as ancient Egypt, and potentially, even further back. However, generally, these early records were just basic hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians is a collection of clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. As we move on, there were two interesting cookery books which appeared in the 1300s - a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, they are unconnected to the curry that we all know today, but rather recipes for the types of food on the menues of the rich and wealthy people of the period. Later, in the fifteenth century, people returning from the crusades brought us many new foods and herbs from Arab cuisine, including spices such as coriander, parsley, and rosemary. The introduction of these new tastes led to an eruption in manuscripts on cooking, most of which are now in private libraries. During the following few hundred years, the rich and powerful families of the West tried to lay on the most extravagent meals, and because of this chefs and their recipes could command a high salary. However, it was during the 19th century that cooking and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, verifying, and publishing recipes to help cooks of their time. By the time we get to the 1900s, cookery books are increasing in popularity mostly as a result of higher levels of literacy, leisure time and having more money to spend. The arrival of television gave us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to search through thousands of recipes like those on our web site. |
We hope you enjoy this Arni Me Araka (Lamb With Peas) recipe.
