Prep 25 mins
Cook 1 hr 40 mins
From the Food and Cooking of Spain, Africa and the Middle East. I'm thinking this would go well with beef cubes as well. We like things spicy so I added some cayenne to the mix as well.
- 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
- Melt the butter in a large pan or flameproof casserole and fry the onion for 3-4 minutes, till golden, stirring occasionally.
- 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.
- stir in the water, season well and bring to a boil then cover and simmer over low heat for about 35 minutes.
- 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.
- Heat the oil in a frying pan and saute the potatoes for 10-15 minutes, till cooked and golden.
- 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.