Khoresht Ghaimeh
From jo_jo_ba 16 years ago
- 180 minutes to make
- Serves 6
This is a hearty, warming lamb and spit pea stew that is just the thing for cold winter’s nights!
Ingredients
- 1 cup split peas shopping list
- 2 tbsp olive oil shopping list
- 1 lb lamb leg or shoulder, cubed shopping list
- 3 large onions, sliced shopping list
- 3 cloves garlic, minced shopping list
- 2 red peppers, diced shopping list
- 2 large carrots, thinly sliced shopping list
- 1 small can tomato paste shopping list
- 2 tbsp paprika shopping list
- 2 tsp turmeric shopping list
- salt and pepper to taste shopping list
- 3 cups beef stock shopping list
- 6 yukon gold potatoes, quartered shopping list
- juice of 2 limes shopping list
How to make it
- Place the split peas in a saucepan and fill with water to cover by about 1 inch.
- Bring the water to a boil, cover tightly with a lid, and remove from heat. Set the peas aside.
- In a large pot, heat the oil. Brown the meat in batches and remove to a bowl or plate.
- Add the onions and sauté until golden. Add garlic, peppers, and carrots and saute until browned.
- Add the tomato paste, spices, salt and pepper and continue to sauté for about 2-3 more minutes.
- Return the meat to the pot, and stir in the stock.
- Reduce heat to low, and simmer, covered, for 2 hours. Add water if necessary.
- Drain peas and add to the pot, along with the potatoes.
- Simmer an additional 30 minutes until the peas and potatoes are thoroughly cooked.
- Stir in the lime juice. Simmer an additional 10 minutes.
The Rating
Reviewed by 1 people-
Mmm delish, I make this quite often, but with out the peppers and tumeric. I will re-think that now!
legoflamb
in New York loved it
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Your Comments
" It was excellent "