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Photography By : Katy Riddle
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Slow Cooked Peas & Veal

Dishes Created By

Pulses feature heavily in most Eastern Mediterranean diets and as such there are a number of regional variations of this lovely Syrian dish; Lubyah. Although traditionally made with black-eyed peas we love the nutty flavour of English grown carlin peas and these go well with the iron rich veal. Celery leaves and lemon zest give it a lively and fresh finish.

  • Gourmet Goat
  • Serves Four


For Everything

  • 500g of dry carlin peas
  • 1.5kg of diced British rose veal
  • 100ml of olive oil
  • 1 onion finely diced
  • 135g of chopped celery leaves
  • 1 large cinnamon stick
  • 2 heaped tablespoons of tomato paste
  • 1 tablespoon of bicarbonate of soda
  • 1 liter of stock
  • Zest from one lemon and fresh flat leaf parsley to garnish
  • Salt and pepper to taste

Cooking Instructions

  1. Soak the peas overnight
  2. Boil the peas with the bicarbonate of soda in a pan for 1 hour or until soft. Drain.
  3. Heat 2/3 of the olive oil in a frying pan and add the onions and cinnamon. Fry on a medium heat until the onions are translucent.
  4. Stir in the celery leaves and tomato paste.
  5. Seal the veal in a frying pan in batches and then add to onion mixture.
  6. Add 500 ml of stock and bring to the boil. Simmer for an hour and 15 minutes.
  7. Transfer to a big pot and add the peas and the rest of the stock.
  8. Cook for a further 15 minutes. Season.
  9. Do not serve immediately and allow to stand for at least 20 minutes. It is best eaten at room temperature. Top with lemon zest and fresh parsley. Serve with fresh crusty bread.

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