Lamb and Yellow Split Pea Stew |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Khoresht Gheimeh This Persian stew recipe is adapted from the one that chef Homa Khakpour serves at Shiraz Kabab Cafe and Food Market. It's a terrific main course, which she pairs with chelo (steamed rice with melted butter). Active time: 30 min Start to finish: 2 hr Ingredients:
1/2 stick (1/4 cup) unsalted butter |
1 lb boneless lamb shoulder or beef chuck, cut into 1/2-inch cubes |
1 large onion, finely chopped |
1 teaspoon salt |
1/2 teaspoon black pepper |
1/2 teaspoon cinnamon |
1/4 teaspoon freshly grated nutmeg |
2 whole cloves |
1/4 teaspoon turmeric |
2 tablespoons fresh lime juice |
2 1/2 cups water |
1/4 cup yellow split peas (1 1/2 oz) |
1 large russet (baking) potato |
2 to 2 1/2 cups vegetable oil for frying |
Directions:
1. 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.
2. Add split peas and simmer, covered, until peas are falling apart and meat is tender, 40 to 45 minutes. Keep warm, partially covered.
3. 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.
4. Fold fried potato into stew just before serving, or serve it on top.
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