Arnaki Araka (Lamb With Peas)

• 2 pounds boneless lamb shoulder, cut into 2-inch cubes
• 2 tablespoons unsalted butter
• 10 scallions, white parts and 1/2 of green parts sliced into 1/2-inch pieces
• 6 canned, peeled tomatoes, roughly chopped
• 1 cup tomato juice from the canned tomatoes
• 1 teaspoon kosher salt, plus more to taste
• 1 1/2 pounds frozen green peas
• 1/2 cup chopped dill leaves
• Freshly ground black pepper to taste

1. Pat the lamb dry with paper towels.
2. Put it in a deep skillet over medium heat and cook 5 minutes to remove excess moisture.
3. Add the butter and the scallions and stir.
4. Cook until scallions start to become translucent, about 5 minutes.
5. Add the tomatoes, the tomato juice and enough water to bring the liquid 2/3 of the way up the meat.
6. Add 1 teaspoon salt, cover, reduce the heat and simmer for 30 minutes.
7. Turn the meat and continue to cook until it is tender but not falling apart, another 30 minutes.
8. Add the peas and the dill to the skillet and continue to cook the lamb, covered, until the peas are tender, about 6 minutes.
9. Season to taste with salt and pepper and serve.

lamb shoulder, unsalted butter, scallions, tomatoes, tomato juice, kosher salt, green peas, dill, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/5683 (may not work)