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Persian Lamb With Split Peas


Servings: 4

    2 tablespoons butter
    1 onion, chopped
    1 lb lean lamb, cubed
    1 teaspoon turmeric
    1 teaspoon cinnamon
    1 teaspoon curry powder
    1/2 teaspoon cayenne (optional)
    1 1/4 cups water
    2 -3 saffron threads
    1/2 cup yellow split peas
    3 dried limes (found at international markets, juice of 2 limes or 1 lemon may be substituted)
    3 -4 Tomatoes, chopped
    2 tablespoons olive oil
    2 large potatoes, diced
    cooked rice


1 Melt the butter in a large pan or flameproof casserole and fry the onion for 3-4 minutes, till golden, stirring occasionally.

2 add the meat and cook over high heat for another 3-4 minutes, till browned.

3 add turmeric, cinnamon and curry powder and cook for about 2 minutes, stirring frequently.

4 stir in the water, season well and bring to a boil then cover and simmer over low heat for about 35 minutes.

5 stir saffron into 1 T boiling water.

6 add the saffron liquid to the meat with the split peas, dried limes* and tomatoes. Stir well, then simmer covered for a further 35-50 minutes, till meat is completely tender and split peas are soft.

7 Heat the oil in a frying pan and saute the potatoes for 10-15 minutes, till cooked and golden.

8 lift out the dried lime and discard. spoon the meat on to a warmed serving dish and scatter the sauteed potatoes on top.

9 Serve with cooked rice.

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