Persian Lamb With Split Peas Recipe

Name: Persian Lamb With Split Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 onion, chopped; 1 lb lean lamb, cubed; 1 teaspoon turmeric; 1 teaspoon cinnamon; 1 teaspoon curry powder; 1/2 teaspoon cayenne (optional); 1 1/4 cups water; 2 -3 saffron threads; 1/2 cup yellow split peas; 3 dried limes (found at international markets, juice of 2 limes or 1 lemon may be substituted); 3 -4 tomatoes, chopped; 2 tablespoons olive oil; 2 large potatoes, diced; salt; pepper; cooked rice

Servings: persons

2 tablespoons butter
1 onion, chopped
1 lb lean lamb, cubed
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon curry powder
1/2 teaspoon cayenne (optional)
1 1/4 cups water
2 -3 saffron threads
1/2 cup yellow split peas
3 dried limes (found at international markets, juice of 2 limes or 1 lemon may be substituted)
3 -4 tomatoes, chopped
2 tablespoons olive oil
2 large potatoes, diced
salt
pepper
cooked rice

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.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons butter, 1 onion, chopped, 1 lb lean lamb, cubed, 1 teaspoon turmeric, and more.

Yes, Persian Lamb With Split Peas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Persian Lamb With Split Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions