Persian Lamb with Split Peas

Name: Persian Lamb with Split Peas
Prep time: 25 min
Cook time: 100 min
Total time: 125 min
Yield: 4 servings
Cuisine: Persian Plateau & Isfahan
Ingredients: 2 tbsp butter; 1 onion; 1 lb lean lamb; 1 tsp turmeric; 1 tsp cinnamon; 1 tsp curry powder; 0.5 tsp cayenne; 1.25 cup water; 2 saffron threads; 0.5 cup yellow split peas; 3 dried limes; 3 tomatoes; 2 tbsp olive oil; 2 large potatoes; salt; pepper; cooked rice

A dish of lamb, yellow split peas and limes, seasoned with turmeric and cinnamon and simmered on the stove. It comes to the table with cooked rice.

2 hr 5 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 25 min · Cook 100 min · 125 min total
Difficulty: medium

1
Melt the butter in a large pan or flameproof casserole and fry the onion for 3-4 minutes, till golden, stirring occasionally.
4 min
2
Add the meat and cook over high heat for another 3-4 minutes, till browned. Add turmeric, cinnamon and curry powder and cook for about 2 minutes, stirring frequently.
3
Stir in the water, season well and bring to a boil then cover and simmer over low heat for about 35 minutes.
35 min
4
Stir saffron into 1 T boiling water. 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.
50 min
5
Heat the oil in a frying pan and saute the potatoes for 10-15 minutes, till cooked and golden.
15 min
6
Lift out the dried lime and discard. spoon the meat on to a warmed serving dish and scatter the sauteed potatoes on top. Serve with cooked rice.