Turkish Lamb with Saffron Rice and Peas - mds.CulinaryMedicine.org

Ingredients

• 1 tsp Olive oil
• 8 ounces Lamb shoulder (cut into 1/2 inch strips)
• 1 small White or yellow onions (diced)
• 2 Tbsp Pistachios, shelled
• 1/2 cup White rice
• 1 cup Water (boiling)
• 1/2 cup No salt added vegetable stock (or chicken stock)
• 1/8 tsp Saffron
• 1 tsp leaves Dried oregano
• 1/8 tsp Ground allspice
• 1/8 tsp Ground cinnamon
• 1/4 tsp Salt
• 1/8 tsp, ground Black pepper
• 2 tsp Honey
• 1 cup Frozen peas (thawed)