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Lamb and Split Peas Khoresh (Gheymeh)
Sunday, July 08, 2007
1 Comments :: Article Rating :: Serves 4, >30 Minutes, Main Course, Lamb, Persian, Tooth Friendly, Recipes for Kids 		 

 

 

Authentic Persian dish with diced lamb and split peas in tomato sauce

 

Ingredients:

 

  • 500 g lamb, diced
  • 100 g Split peas, soaked in cold water overnight
  • 1 large Onion, finely chopped
  • 1 tbls Tomato puree
  • 1 Large potato, cut into matchsticks
  • 5 tbsp Olive/ vegetable oil
  • 1 tsp Turmeric
  • 1/4 tsp Saffron (optional)
  • Salt and Pepper
Method:
  • Heat 3 tbsp of oil in a heavy based saucepan and fry the onions with turmeric over medium heat for 4-5 minutes until soft.
  • Add the lamb peices to the onion and fry 5 minutes until meat is brown.
  • Drain the split peas and add to the meat and fry while stirring for another 4-5 mintes.
  • Add the tomato paste to the pan, stir and then add about 900 ml of boiling water. Season with salt and pepper and cook covered over low heat for 2 hours, stirring occasionally.
  • 10 minutes before serving, fry the potatoes in 2 tbsp of oil until golden.
  • Serve the khoresh, topped with fried potatoes with saffron rice or boiled rice.

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UGG Boots Outlet By UGG Boots Outlet @ Saturday, January 22, 2011 1:22 AM
ToolboxBitmap is very tough subject to understand i always face problem when i discuss it but today you solve my problem by provide solution.

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