Lamb and Yellow Split Pea Stew

1. 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.

2. 2

   Add lime juice and water and simmer, covered, stirring occasionally, 30 minutes.

3. 3

   Add split peas and simmer, covered, until peas are falling apart and meat is tender, 40 to 45 minutes.

4. 4

   Keep warm, partially covered.

5. 5

   Peel potato and cut into 1/4-inch dice.

6. 6

   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.

7. 7

   Transfer potato with a slotted spoon to paper towels to drain and season with salt.

8. 8

   Fold fried potato into stew just before serving, or serve it on top.

* Per serving · 4 servings · Values may vary.