Persian Lamb With Split Peas
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
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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