Ingredients:                                 

Pour water in medium saucepan; add peas, parsley, onion, clove, carrot, bay leaf, garlic, celery, chili and cumin. 

Bring to a boil, reduce heat, simmer, cover, cook for about 1 hour. Remove bay leaf and cloves. Mash slightly with a potato masher. 

Place peas in shallow Pyrex pan. Smooth it out and keep warm. Heat oil in a large skillet and add salt. 

When the oil is hot, add the lamb and brown completely. Add remaining ingredients and stir to mix thoroughly. Continue to cook over medium heat for 5 minutes. 

Arrange lamb over the peas and garnish with lemon wedges and olives.

Spiced Lamb

Ingredients:                                

4 Cups Water

1 1/2 Cups Split Peas

2 Tablespoons Parsley -- chopped

1 Medium Onion

2 Whole Cloves

1 Large Carrot -- diced

1 Leaf Bay Leaf

1 Clove Garlic -- finely chopped

2 Stalks Celery -- chopped

1 Teaspoon Crushed Malagueta Chile -- or piquin

1/2 Teaspoon Cumin

2 Tablespoons Olive Oil

1 Teaspoon Salt

1 Pound Lamb -- cubed

1/2 Teaspoon Cumin

1 Tablespoon Lemon Zest

1 Teaspoon Cardamom

1/2 Teaspoon Ground Malagueta Chile -- or piquin

1/2 Cup Lemon Juice

Lemon Wedges -- for garnish

Stuffed Olives -- for garnish
 
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