Khoresh Gheimeh (Persian Split Pea and Lamb Stew with Crispy Potatoes)

Ingredients

• 500 g diced lamb shoulder
• 150 g yellow split peas
• 1 onion, finely chopped
• 3 tbsp tomato puree
• 2 dried limes (limu omani)
• 0.5 tsp ground cinnamon
• 1 tsp ground turmeric
• 3 tbsp vegetable oil
• 400 g waxy potatoes

Method

1. 1

   Heat 2 tablespoons of the oil in a large pot and fry the onion for 5 minutes, then add the diced lamb and turmeric and brown for 6-8 minutes.

2. 2

   Stir in the tomato puree and cinnamon, cook for 1 minute, then add 700ml water and the pierced dried limes.

3. 3

   Bring to a simmer, cover and cook gently for 40 minutes, then add the yellow split peas and simmer for a further 20 minutes until the peas and lamb are tender and the sauce has thickened.

4. 4

   Meanwhile cut the waxy potatoes into thick chips, pat dry and fry in the remaining oil in a separate pan over a medium-high heat for 12-15 minutes, turning often, until golden and crisp.

5. 5

   Remove the dried limes from the stew, taste and season.

6. 6

   Spoon the stew into bowls and top with the crispy potato chips, or serve the chips alongside basmati rice.