|Boneless lamb||3 Pound|
|Small white onions||16|
|Special oil||3 Tablespoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Ground allspice||1 Dash|
|Beef broth||1 1⁄2 Cup (24 tbs)|
|Potatoes||2 Cup (32 tbs), peeled, diced|
|Shelled green peas/1 package frozen green peas, thawed||2 Cup (32 tbs)|
1 Cut the lamb into 1-1/2-inch cubes.
2 In a Dutch oven, heat oil and add the lamb.
3 Cook the lamb until browned on all sides.
4 Add in the onions and continue browning.
5 Add salt, pepper, and allspice for seasoning.
6 Stir in the bay leaf and beef broth.
7 Cook covered on low heat for 45 minutes.
8 Add in the potatoes and peas, cover again and cook or another 23 minutes.
9 Serve hot with your favorite bread or rice.