Lamb and Split Pea Stew, also known as Khoresh Gheimeh, is a hearty Iranian dish that combines tender lamb with nutritious split peas. The stew is infused with aromatic spices like turmeric and cinnamon, resulting in a rich and savory broth. The tender meat and creamy peas create a comforting meal that’s enjoyed at family dinners and special occasions. It pairs wonderfully with fluffy basmati rice for a well-rounded dining experience.
Ingredients
- 1 lb lamb shoulder, cubed
- 1 cup yellow split peas
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tsp turmeric
- 1 tsp cinnamon
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the chopped onions and garlic; sauté for 2 to 3 minutes until translucent.
- Add the cubed lamb, turmeric, and cinnamon; cook until the lamb is browned on all sides.
- Stir in the yellow split peas, beef broth, and tomato paste.
- Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the lamb is tender and the peas are cooked.
- Taste and adjust the seasoning if needed.
Keywords: Hearty, Nutritious, Comforting, Savory, Stew
Spice Rack: Turmeric, Cinnamon
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