Persian lamb and yellow split pea khoresh
A fragrant lamb stew with split peas, turmeric and dried lime, simmered until the meat falls apart. Lovely over rice.
- Time2 hr 15
- LevelMedium
- Costabout £2.63 a head
Ingredients
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Method
- 1
Rinse the split peas in cold water and drain.
- 2
Heat the oil in a large heavy pan. Fry the onion for 8 minutes until golden. Add the turmeric, cinnamon and pepper and stir for 30 seconds.
8 min - 3
Add the lamb and cook for 5 minutes, turning, until the outside is no longer pink. Stir in the tomato purée.
- 4
Add the split peas, dried lime and water. Bring to a simmer, cover, and cook gently for 1 hour 15 minutes, stirring now and then.
75 min - 5
Stir in the courgette and lemon juice and cook uncovered for 20 minutes until the sauce is thick and the lamb is tender.
20 min - 6
Meanwhile cook the rice in plenty of boiling water for 10 minutes and drain.
- 7
Fish out the dried lime. Scatter the khoresh with parsley and serve over the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.