Spicy Persian Lamb and Golden Split Peas
This aromatic and hearty dish combines tender lamb with the richness of yellow split peas, flavored with exotic spices and brightened by the zest of dried limes. The addition of cayenne pepper offers a delightful kick, making it perfect for those who enjoy bold flavors. Served with crispy sautéed potatoes and fluffy rice, this dish is a celebration of traditional Persian cooking, ideal for a comforting family meal or an impressive dinner party spread.
N/A
Servings
200
Calories
17
Ingredients
Ingredients
butter
2 tablespoons (melted)
onion
1 (chopped)
lean lamb
1 lb (cubed)
turmeric
1 teaspoon (ground)
cinnamon
1 teaspoon (ground)
curry powder
1 teaspoon (ground)
cayenne pepper
1/2 teaspoon (optional)
water
1 1/4 cups (for cooking)
saffron threads
2-3 (infused in hot water)
yellow split peas
1/2 cup (rinsed)
dried limes
3 (whole)
tomatoes
3-4 (chopped)
olive oil
2 tablespoons (for sautéing)
potatoes
2 large (diced)
salt
to taste (for seasoning)
pepper
to taste (for seasoning)
cooked rice
for serving (fluffy)
Instructions
1
In a large pan or flameproof casserole, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until golden, stirring occasionally to avoid burning.
2
Increase the heat to high, add the cubed lamb, and cook for an additional 3-4 minutes until the meat is nicely browned on all sides.
3
Sprinkle in the turmeric, cinnamon, curry powder, and cayenne pepper (if using). Stir everything together for about 2 minutes, allowing the spices to release their flavor.
4
Pour in the water and season with salt and pepper. Bring the mixture to a boil, then cover the pot and reduce the heat, allowing it to simmer gently for about 35 minutes.
5
While the meat is simmering, infuse the saffron threads in 1 tablespoon of boiling water and set aside.
6
After 35 minutes, stir in the saffron liquid along with the yellow split peas, dried limes, and chopped tomatoes. Mix well, then cover the pot and continue to simmer for an additional 35-50 minutes, until the lamb is fork-tender and the peas are soft.
7
In a separate frying pan, heat the olive oil over medium heat. Add the diced potatoes and sauté for 10-15 minutes, or until they are golden brown and cooked through.
8
Once the meat mixture is done, remove the dried limes and discard them. Spoon the flavorful lamb and split pea mixture onto a warmed serving platter and generously top with the sautéed potatoes.
9
Serve hot with a side of fluffy cooked rice, allowing your guests to enjoy the delightful flavors of this Persian-inspired dish.
Nutrition Information
6.25
Fat
22.5
Carbs
11.25
Protein
3
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Persian Lamb and Golden Split Peas?
It is an aromatic Persian-inspired stew combining tender cubed lamb with yellow split peas, flavored with dried limes and a blend of spices like turmeric and cinnamon.
What type of meat is used in this recipe?
The recipe calls for 1 lb of lean lamb, which is cubed and browned before simmering.
How do I prepare the yellow split peas?
The yellow split peas should be rinsed and added to the pot after the lamb has already simmered for 35 minutes.
What are dried limes and how are they used?
Dried limes, or limoo amani, provide a signature tangy flavor; they are added whole to the stew and discarded before serving.
Is this lamb dish spicy?
Yes, the dish features a kick from cayenne pepper and curry powder, though the cayenne can be omitted for a milder flavor.
How long does the lamb need to cook?
The lamb simmers for an initial 35 minutes, followed by an additional 35 to 50 minutes until it is fork-tender.
How is saffron prepared for this recipe?
Saffron threads are infused in 1 tablespoon of boiling water before being stirred into the stew.
How are the potatoes prepared?
Two large potatoes are diced and sautéed in olive oil for 10-15 minutes until golden brown, then served as a topping.
What are the primary spices used?
The primary spices include ground turmeric, ground cinnamon, curry powder, and optional cayenne pepper.
What is the calorie count per serving?
Each serving contains approximately 200 calories.
How much protein is in a serving?
There are 11.25 grams of protein per serving.
What is the fat content of this dish?
The dish contains 6.25 grams of fat per serving.
How many carbohydrates are in one serving?
There are 22.5 grams of carbohydrates per serving.
How much fiber does this recipe provide?
Each serving provides 3 grams of dietary fiber.
What should I serve with Spicy Persian Lamb?
The dish is best served with a side of fluffy cooked rice and topped with the sautéed potatoes.
When do I add the tomatoes?
Chopped tomatoes are added during the second simmering stage, along with the split peas and dried limes.
How much water is needed for the stew?
The recipe requires 1 1/4 cups of water for the main cooking liquid.
What kind of oil is used for sautéing the potatoes?
The potatoes are sautéed in 2 tablespoons of olive oil.
Can I use butter in this recipe?
Yes, 2 tablespoons of butter are used to sauté the onions at the beginning of the process.
How many ingredients are in this recipe?
There are a total of 17 ingredients, including seasonings and serving suggestions.
What is the role of turmeric in this dish?
Turmeric provides an earthy flavor and a vibrant golden color to the lamb and split peas.
Do I need to soak the split peas?
The instructions suggest rinsing the split peas, but they cook directly in the stew for 35-50 minutes.
Are the dried limes eaten?
No, the dried limes are removed and discarded once the meat mixture is done cooking.
Is this recipe suitable for a dinner party?
Yes, its exotic spices and impressive presentation make it ideal for a dinner party spread.
What kind of onions should I use?
The recipe calls for one chopped onion, typically yellow or white for a savory base.
How many dried limes are used?
The recipe uses 3 whole dried limes.
Can I substitute the lamb?
While the recipe specifies lamb, cubed beef could be used as a substitute, though cooking times may vary.
What is the final texture of the dish?
The dish should feature fork-tender meat and soft peas in a flavorful, thick sauce topped with crispy potatoes.
What tags define this recipe?
Tags include Persian, lamb, split peas, spicy, curry, comfort food, and middle eastern.
Is cinnamon common in Persian stews?
Yes, cinnamon is frequently used in Persian cooking to add warmth and depth to savory meat dishes.