A cozy winter dish that warms you from the inside out. To be honest, I made it for the first time — and it turned out to be beautifully rustic and comforting. Apples absorb the aroma of lamb and add a subtle tanginess. Perfect when you want a break from the usual soups.
- 400 g lamb meat (boneless)
- 1 cup dried peas
- 3 potatoes
- 1 onion
- 1 large apple (I used Golden)
- 2 heaping tablespoons tomato puree
- Vegetable oil
- Sea salt
- A small pinch of chili flakes
- A small pinch of ground cumin
Rinse the peas several times and place them in a large pot (about 3 liters), adding enough water to cover them by 2 cm. Cut the lamb into chunks, place it in a separate pot, cover with water, and start boiling.
After about 40–50 minutes, transfer the meat to the pot with peas. Strain the meat broth and pour it in as well. Let everything simmer gently over low heat.
Meanwhile, finely chop the onion and sauté it in vegetable oil until golden. Add to the soup. Peel and chop the potatoes and apples, and stir them in as well. Add the tomato puree, season with salt and chili, and crush the cumin before adding it for better flavor.
Cover with a lid and cook on low heat for another 20 minutes. Even better the next day!
Rinse the peas several times and place them in a large pot (about 3 liters), adding enough water to cover them by 2 cm. Cut the lamb into chunks, place it in a separate pot, cover with water, and start boiling.
After about 40–50 minutes, transfer the meat to the pot with peas. Strain the meat broth and pour it in as well. Let everything simmer gently over low heat.
Meanwhile, finely chop the onion and sauté it in vegetable oil until golden. Add to the soup. Peel and chop the potatoes and apples, and stir them in as well. Add the tomato puree, season with salt and chili, and crush the cumin before adding it for better flavor.
Cover with a lid and cook on low heat for another 20 minutes. Even better the next day!
