ingredients
serves 6 - 8
3 3/4 cups water
1/2 pound dried lima beans, soaked overnight in cold water and drained
1/4 pound dried or split peas, soaked overnight in cold water and drained
3 pound lean, boned lamb shoulder, cut into 1 inch cubes
2 onions, quartered
1 small onion, finely chopped
2 teaspoons salt
1/2 teaspoon black pepper
2 1/2 cups chicken stock
3/4 pound canned tomatoes, roughly chopped
1 teaspoon mustard powder
1 teaspoon mixed dried herbs
2 tablespoons brown sugar
2 tablespoons red wine vinegar
1 1/2 tablespoons lemon juice
1/2 teaspoon turmeric
method
1. In a large saucepan, bring the water to the boil over high heat. Add the beans and peas and boil for 2 minutes.
2. Remove the pan from the heat and allow the beans and peas to soak for 1 hour. Drain them in a colander and set them aside.
3. Place the lamb in a large heavy-bottomed pan. Scatter the onion pieces on top and cover them with the peas and beans. Add the salt and pepper and pour in the chicken stock.
4. Put the mustard powder, turmeric, mixed herbs and brown sugar into a cup, add the vinegar and lemon juice and stir into a paste.
5. Add a little stock to dilute, then add the contents of the cup, plus the remaining stock, to the pan. Season with salt and pepper, then add the tomatoes, plus their juice.
6. Bring to the boil, then lower the heat, cover, and simmer gently for 2 1/2 hours, or until the peas and beans are tender.
