Recipe

Lamb With Split Peas And Herbs Recipe

	Mbe / All my dishes 2 years, 3 months ago Based on a Persian recipe this is a tasty stew with light flavours, making great use of legumes and herbs. Prep:30m Cook:120m Servings:4	Mbe
	persian style stew

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Ingredients

6 Tbsp neutral cooking oil

1 medium onion, sliced finely

1 pinch cumin

3 pods cardamom

1 lb stewing lamb cut into cubes

½ tsp salt

1 handful yellow split peas soaked for 2 hrs in warm water

1 tsp turmeric

1 medium tomato

water to cover

1 large potato peeled and cubed

1 large handful coriander chopped finely

1 small leek or a bunch of small chives chopped finely

1 large handful celery leaves or parsley chopped finely

2 cups finely chopped spinach

2 Tbsp lemon juice

Directions

Heat 2 Tbsp oil and fry the onions and dried spices until golden.

Add the lamb and fry until it has changed colour.

Add the peas, turmeric, salt, tomato and water to cover.

Cover and simmer on low heat until the lamb is tender (1-2 hrs)

Prepare the potato and fry in oil on medium high until golden.

Drain and add to the stew then cook 10 minutes.

In the same pan wilt the herbs and spinach and add as well.

Season well with lemon juice, correct for salt and sugar and serve.

(nb: adding dill, fenugreek (in moderation), mint, etc... would be a great idea, also, if you can lay your hands on some dried white persian limes, try adding 1 or more of those (crushed) when you add the potatoes instead of using lemon juice. )

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Comments

go4sherri 2 years, 3 months ago said:
This looks amazing! I'm heading off to the market now to pick up the ingredients.

krumkake 2 years, 2 months ago said:
I love lamb stews, and the flavors in this one sound amazing - thanks for the great post...I know we will enjoy this one.

bostonmargy 1 year, 7 months ago said:
This sounds great! I'm definitely going to try it.