Recipe for Spring Lamb with Fresh Peas 
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Yield:
6 servings
Ingredients:
Amount Ingredient
3 tbl Sunflower or corn oil
2 kg Boned shoulder of lamb, trimmed of fat and cut into large chunks (4 1/2lb)
1 med -sized onion, chopped
1 x Lemon, juice of
600 ml Hot water, (1 pint)
1/2 kg Peas in their shells, (3-4 1/2lb)
4 x Spring onions, trimmed, washed and
(4 to 5) chopped
2 tbl , chopped fresh dill, (2 to 3) or 1 tablespoon dried dill
Instructions:
Instructions: Heat the oil and saute the meat until it is light golden. Add the onion and saute with the meat for 2-3 minutes. Pour the lemon juice all over and add the hot water and seasoning. Cover and cook for 30 minutes until the meat is almost tender.

Meanwhile, shell the peas. Add them to the dish with the spring onions and dill, stir, cover and cook for a further 20-30 minutes, according to the size of the peas. (Do not let them overcook.)

If using frozen peas, cook the meat for about 55 minutes until tender then, add the frozen peas, spring onions and dill and cook for 5 more minutes.

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