An aromatic Persian dish from John Gregory Smith which is perfect for chilly winter nights,
Ingredients
- 2 tbsp olive oil
- 900 g lamb leg cut into 2-3in chunks
- 2 onions finely sliced
- 1 x 400g tin chopped tomatoes
- 2 tbsp tomato puree
- 1 tsp ground cinnamon
- ½ tsp turmeric
- pinch saffron
- 250 g split peas washed and drained
- 400 ml chicken or lamb stock
- Juice of ½ lime
- small handful parsley leaves plus more, chopped, to garnish
- rice to serve
Servings:
Instructions
- Preheat the oven to 200C/180C fan/gas mark 6. Heat the oil in a casserole over a medium-high heat. Season the meat well and brown it in two batches, for 3-4 minutes, to get a lovely bit of colour on it. Remove from the pan and set to one side.
- Reduce the heat to medium and add the onions to the pan. Stir well. If the pan looks a little dry, with lots of caramelisation on the bottom, add a splash of water to loosen it, and then mix well and cook the onions, stirring occasionally, for 5-6 minutes until soft.
- Chuck the tomatoes, tomato purée, cinnamon, turmeric, saffron, lamb, split peas and stock into the pan, with a pinch of salt and a teaspoon of ground black pepper. Mix well.
- Pop the lid on the casserole and put it into the oven for 75-90 minutes, or until the meat is soft and tender and the split peas are cooked. If it looks a little dry when you check it, add a splash more water.
- Add the lime juice and parsley and mix well. Check the seasoning. Serve immediately with rice and extra parsley.
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