Persian Lamb With Split Peas

Recipe by pattikay in L.A.
READY IN: 2hrs 5mins




  • 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.