Khoresh-e Gheimeh

Ingredients

• 700g lamb shoulder, cut into 3cm cubes
• 1 cup dried yellow split peas
• 1 large onion, diced
• 4 dried Persian limes (limoo omani)
• 3 tbsp tomato paste
• 1 tbsp advieh (Persian spice blend), or a mix of cinnamon, turmeric, and cumin
• 3 tbsp vegetable oil
• 2 large potatoes, cut into thin matchsticks
• oil for frying the potatoes
• salt and black pepper
• 4 cups steamed basmati rice, to serve

Before you cook

• Pierce each dried lime 4 to 5 times with a skewer and soak them in warm water for 10 minutes.
• Rinse the split peas in a sieve under cold water.
• Cut the potatoes into thin matchsticks and pat them dry with a towel.

Steps

1. Heat the oil in a heavy pot over medium heat and sauté the onion for 6 minutes until soft.
2. Add the lamb and advieh and brown the meat on all sides, about 8 minutes.
3. Stir in the tomato paste and cook for 2 minutes until it darkens slightly.
4. Add the split peas and stir to coat them in the paste, about 1 minute.
5. Add the soaked dried limes and enough water to cover everything by 3cm.
6. Bring to a boil, then reduce the heat to low, cover partially, and simmer for 1 hour 15 minutes.
7. Check the split peas for tenderness; they should hold their shape rather than dissolve, and the lamb should be fork-tender.
8. Taste the broth and adjust with salt, or a pinch of sugar if the limes have made it too sharp.
9. Heat 2cm of oil in a separate pan and fry the potato matchsticks in batches until golden and crisp, about 4 minutes per batch.
10. Drain the fried potatoes on paper towel and season with salt.
11. Spoon the stew over steamed rice and scatter the crisp potatoes on top just before serving.