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Lamb Stewed with Peas

A stew of lamb pieces with salt pork, peas, butter, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Lamb and pork match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 623 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Lamb Stewed with Peas

Ingredients

Directions

Prepare

  1. In a saucepan, combine lamb pieces, sliced salt pork, and enough water to cover.

Stew

  1. Cover and stew until the meat is tender.

  2. Skim the surface to remove impurities.

  3. Add the shelled green peas and more hot water if needed.

  4. Cover and cook until the peas are tender.

Finish and serve

  1. Roll a small amount of butter in flour and add it to the stew with pepper.

  2. Let simmer for a few minutes and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lamb + porktop 7% of all pairs
    Smell alikestrong
    Cooked together623 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Lamb + peastop 14% of all pairs
    Smell alikemoderate
    Cooked together650 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lamb neck or breast
Provides the meat that becomes tender during long, slow stewing.
Salt pork
Adds fat and savory flavor that enriches the broth.
Green peas
Add sweetness and a fresh, green flavor to the stew.
Butter and flour
Flour rolled in butter thickens the stew and adds richness.

The step that matters

Skimming the surface. Impurities rising from the meat cloud the broth and can taste bitter. Removing them early keeps the stew clear and clean-flavored.

Swap the peas

How well each one fits the dish's main ingredients (lamb, pork, butter, flour, pepper):

  1. Almondfits better
  2. Beansfits better
  3. Sesamefits better
  4. Peasthe original

Fit is the average pairing score against lamb, pork, butter, flour, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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