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0bd480c1 03e6 4a98 a043 d97b1bd7eac1  2016 04 17 02 54 43
Alex Day
Alex Day

Greek-style dill braised lamb and peas with bulgur and tahini yogurt sauce.

Braise about a pound of boneless lamb shoulder with onions and tomatoes until tender. Add a bag of frozen peas and a bunch of chopped dill. Serve over bulgur with lemon and olive oil, with Harissa and yogurt sauce (dill, green onions, yogurt, lemon juice, tahini, salt and pepper)