Nakhudshurak

• 400 g (14 oz) dried peas
• 1 kg (2

Soak the peas for 10-12 hours. Boil the meat, whole with bones, and the carrots, whole, for 1-1½ hours in 2 litres (3½ pt) water; add the onions, finely chopped, peppercorns and bay leaves, and simmer for a further half hour. Remove the meat and carrots, put the drained peas into the remaining stoc