Persian Lamb With Split Peas |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 4 |
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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. Ingredients:
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 |
salt |
pepper |
cooked rice |
Directions:
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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