Turkish Lamb with Saffron Rice and Peas - Culinary Medicine Home

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)