Persian Lamb With Split Peas Recipes

LAMB AND YELLOW SPLIT PEA STEW

Steps:

• Heat butter in a 2- to 3-quart heavy saucepan over moderate heat until foam subsides, then cook meat, onion, salt, pepper, and spices, uncovered, stirring occasionally, until meat is no longer pink, about 10 minutes. Add lime juice and water and simmer, covered, stirring occasionally, 30 minutes.
• Add split peas and simmer, covered, until peas are falling apart and meat is tender, 40 to 45 minutes. Keep warm, partially covered.
• Peel potato and cut into 1/4-inch dice. Heat 1/2 inch oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry potato in 2 batches, stirring occasionally, until crisp and golden brown, about 7 minutes. Transfer potato with a slotted spoon to paper towels to drain and season with salt.
• Fold fried potato into stew just before serving, or serve it on top.

PERSIAN LAMB WITH SPLIT PEAS

Steps:

• Melt the butter in a large pan or flameproof casserole and fry the onion for 3-4 minutes, till golden, stirring occasionally.
• add the meat and cook over high heat for another 3-4 minutes, till browned.
• add turmeric, cinnamon and curry powder and cook for about 2 minutes, stirring frequently.
• stir in the water, season well and bring to a boil then cover and simmer over low heat for about 35 minutes.
• stir saffron into 1 T boiling water.
• 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.
• Heat the oil in a frying pan and saute the potatoes for 10-15 minutes, till cooked and golden.
• lift out the dried lime and discard. spoon the meat on to a warmed serving dish and scatter the sauteed potatoes on top.
• Serve with cooked rice.