Fresh peas are a delicious sign that spring is shifting to summer.
When I was 15 years old my father married a Singaporean woman. One of the things we enjoyed doing together was cooking, the other eating. This dish is a modified version of the one she taught me at that time: quick and easy to make, delicious and perfect for the spring peas, which are in abundance right now
Although the photo shows shelled peas, the dish is even more delicious with the crunch of sugar pod peas. After they are stringed cut them into 3 or 4 pieces to add to the dish.
Make sure you do not over cook the peas for the first serving, but if you want leftovers double the recipe. It is delicious the second day!
1 diced medium sized onion
2 tablespoons of fat for cooking
1 lb ground beef (only grassfed & organic of course!)
2 teaspoons on whole cloves
1 pinch of ground cloves
2 teaspoons of fresh minced ginger
1 tablespoon curry powder
1 lb of peas shelled or chopped (depending on which kind you choose)
salt to taste ( I love grey celtic sea salt in this recipe)
1: Saute the onions and whole cloves in fat over medium heat, until fragrant and transparent
2: Stir in the beef breaking it up into small pieces as you stir, making sure it doesn’t clump until just cooked through. Lower the heat under the pan.
3: Add ground cloves, ginger and curry powder and allow to cook for 5-7 minutes.
4: Stir in the peas. As soon as they turn bright green pour the whole mess into a serving dish & serve with a fresh sliced fennel drizzled with olive oil and salt