Lamb with Apples and Cherries

1. 1

   In a large pan, brown the meat in the oil until lightly colored all over.

2. 2

   Add the yellow split peas and water to cover, and season with salt and pepper.

3. 3

   Bring to the boil and skim off any scum.

4. 4

   Cover the pan and simmer for about 1 1/2 hours, or until the meat is very tender.

5. 5

   Add the cherries, diced apple, lemon juice (if the fruits are not tart), and a little more water if necessary.

6. 6

   Cook for a further 1/2 hour and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.