Khoresh Gheimeh

Method

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1. Heat the oil in a large heavy pot over medium-high heat and brown the lamb in two batches for 8 minutes each. Set aside.

   Mark done Start 8 min timer

2. Cook the onions in the same pot for 8 minutes, until golden. Stir in the turmeric and cinnamon, then the tomato paste, and cook for 2 minutes.

   Mark done Start 8 min timer

3. Return the lamb to the pot with the water, split peas, dried limes, saffron water, salt and pepper. Bring to a boil.

   Mark done

4. Reduce the heat, cover and simmer for 1 hour 30 minutes, until the lamb is tender and the split peas are soft. Add a splash of water if it becomes too dry.

   Mark done Start 1 hr timer

5. Heat 4 cm of oil in a deep pan to 180°C / 350°F and fry the potato sticks in two batches for 5 to 6 minutes, until golden and crisp. Drain and salt them.

   Mark done Start 5 min timer

6. Taste the stew and adjust the salt. Serve over rice, topped with the fried potatoes.

   Mark done

Chef’s Tips

• Pierce the dried limes. They then release their flavour into the stew.
• Take out the limes if the stew becomes too sour. They can turn bitter if left too long.
• Fry the potatoes just before serving. They go soft if they wait.

Common Substitutions & Variations

• Lemon is the everyday swap for limes in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• Steamed basmati rice
• Sabzi (fresh herbs)
• Pickled vegetables

Storage & Reheating

Keep the stew in the fridge up to 4 days and reheat gently. Freezes for 3 months. Fry the potatoes fresh.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.