Khoresh Gheymeh (Persian Lamb and Split Pea Stew)

Ingredients

• Halal lamb or beef500 g
• Onions3 medium
• Yellow split peas200 g
• Tomato paste3 tbsp
• Dried Persian limes (limoo amani)4
• Turmeric1 tsp
• Salt1 tsp
• Black pepper1/2 tsp
• Vegetable oil3 tbsp
• Water1 liter

Instructions

1. 1

   Soak split peas in cold water for 1 hour, then drain.

2. 2

   In a large pot, heat oil and sauté sliced onions until golden.

3. 3

   Add cubed meat, turmeric, salt, and pepper. Brown meat on all sides.

4. 4

   Stir in tomato paste and split peas. Mix and add water. Bring to a boil, then reduce heat and simmer covered for 45 minutes.

5. 5

   Add dried limes (pierced with a toothpick to prevent bursting). Cook for 30 more minutes until meat is tender and sauce thickens.

6. 6

   Adjust seasoning and serve hot with Persian basmati rice (tahdig) and a green salad.