Mokhora

• 500 g (1 lb) dried peas
• 250 g (8

Soak the peas for 12 hours beforehand. Cut the meat into chunks and boil along with the carrot to make stock. Add the peas to the boiling stock after 20-30 minutes. The stock should just cover the meat and vegetables; add more water if necessary. After about half an hour, when the peas are half done, add the whole potato and continue boiling for another half hour. Add salt before serving.