Name: Lamb and Yellow Split Pea Stew
Cook time: 30 min
Total time: 2 hr
Yield: Makes 4 or 5 main-course servings
Ingredients: 1/2 stick (1/4 cup) unsalted butter; 1 lb boneless lamb shoulder or beef chuck, cut into 1/2-inch cubes; 1 large onion, finely chopped; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon cinnamon; 1/4 teaspoon freshly grated nutmeg; 2 whole cloves; 1/4 teaspoon turmeric; 2 tablespoons fresh lime juice; 2 1/2 cups water; 1/4 cup yellow split peas (1 1/2 oz); 1 large russet (baking) potato; 2 to 2 1/2 cups vegetable oil for frying

Khoresht Gheimeh

This Persian stew recipe is adapted from the one that chef Homa Khakpour serves at Shiraz Kabab Cafe and Food Market. It's a terrific main course, which she pairs with chelo (steamed rice with melted butter).

Active time: 30 min Start to finish: 2 hr

Recipe notes

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