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Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 1 onion , chopped

  3. 1 lb lean lamb , cubed

  4. 1 teaspoon turmeric

  5. 1 teaspoon cinnamon

  6. 1 teaspoon curry powder

  7. 1/2 teaspoon cayenne

  8. 1 1/4 cups water

  9. 2 -3 saffron threads

  10. 1/2 cup yellow split peas

  11. 3 dried limes (found at international markets, juice of 2 limes or 1 lemon may be substituted)

  12. 3 -4 tomatoes , chopped

  13. 2 tablespoons olive oil

  14. 2 large potatoes , diced salt pepper cooked rice

Instructions Jump to Ingredients ↑

  1. Melt the butter in a large pan or flameproof casserole and fry the onion for 3-4 minutes, till golden, stirring occasionally.

  2. add the meat and cook over high heat for another 3-4 minutes, till browned.

  3. add turmeric, cinnamon and curry powder and cook for about 2 minutes, stirring frequently.

  4. stir in the water, season well and bring to a boil then cover and simmer over low heat for about 35 minutes.

  5. stir saffron into 1 T boiling water.

  6. add the saffron liquid to the meat with the split peas, dried limes* and tomatoes. Stir well, then simmer covered for a further 35-50 minutes, till meat is completely tender and split peas are soft.

  7. Heat the oil in a frying pan and saute the potatoes for 10-15 minutes, till cooked and golden.

  8. lift out the dried lime and discard. spoon the meat on to a warmed serving dish and scatter the sauteed potatoes on top.

  9. Serve with cooked rice. ?

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