A delicious Persian dish with lamb, split peas, tomatoes, dried limes and Persian Advieh served
on a bed of rice with crunchy fried potatoes on top.
25g (2 tbsp) butter
1 large onion, chopped
500g lean lamb, cut into small cubes
1-2 tbsp Spice Fusion Persian Advieh
¼ tsp saffron
½ cup yellow or green split peas
3 dried limes (pricked several times with a skewer)
or juice of 1 small lemon or lime
3-4 tomatoes, chopped
2 tbsp olive oil
2 large potatoes, peeled and cut into small cubes
Salt & black pepper
Cooked rice to serve
Melt the butter in a large pan and fry the onion for 3-4 minutes until golden, stirring occasionally.
Add the meat and cook over high heat for 3-4 minutes until browned.
Add Persian Advieh and cook for 1-2 minutes, stirring frequently.
Stir in the water, season with salt and pepper, bring to a boil then cover and simmer for 30-35 minutes.
Stir the saffron into a tablespoon of boiling water, add to meat with split peas,
tomatoes and dried limes or juice.
Stir well, simmer covered for about 35 minutes until meat and split peas are tender.
Meanwhile, heat the oil in a frying pan and fry potato cubes for 10-15 minutes
until cooked and golden all over, shaking the pan frequently.
Remove and discard limes, if using.
Spoon meat onto a warmed large serving dish and scatter the potatoes on top.
Serve with Basmati rice.