Makes 4 with leftovers
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
1ltr of stock
Zest from one lemon and fresh flat leaf parsley to garnish
Salt and pepper to taste
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, the guys at Gourmet Goat love the nutty flavour of English grown carlin peas and reckon these go well with the iron rich British rose veal. Celery leaves and lemon zest give it a lively and fresh finish.
- Soak the peas overnight
- Boil the peas with the bicarbonate of soda in a pan for 1 hour or until soft. Drain.
- 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.
- Stir in the celery leaves and tomato paste.
- Seal the veal in a frying pan in batches and then add to onion mixture.
- Add 500 ml of stock and bring to the boil. Simmer for an hour and 15 minutes.
- Transfer to a big pot and add the peas and the rest of the stock.
- Cook for a further 15 minutes. Season.
- 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.