Recipe by pattikay in L.A.
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
Directions See How It's Made
- 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.