Lamb with split peas and herbs
From mbe 17 years ago
- 120 minutes to make
- Serves 4
Based on a Persian recipe this is a tasty stew with light flavours, making great use of legumes and herbs.
Ingredients
- 6 Tbsp neutral cooking oil shopping list
- 1 medium onion, sliced finely shopping list
- 1 pinch cumin shopping list
- 3 pods cardamom shopping list
- 1 lb stewing lamb cut into cubes shopping list
- ½ tsp salt shopping list
- 1 handful yellow split peas soaked for 2 hrs in warm water shopping list
- 1 tsp turmeric shopping list
- 1 medium tomato shopping list
- water to cover shopping list
- 1 large potato peeled and cubed shopping list
- 1 large handful coriander chopped finely shopping list
- 1 small leek or a bunch of small chives chopped finely shopping list
- 1 large handful celery leaves or parsley chopped finely shopping list
- 2 cups finely chopped spinach shopping list
- 2 Tbsp lemon juice shopping list
How to make it
- 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. )
People Who Like This Dish 5
- bostonmargy Arlington, MA
- invisiblechef WA
- trisha Wigan Lancs, GB
- krumkake Chicago Suburbs, IL
- mbe Vancouver, CN
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