Persian Khoresh Gheimeh

Ingredients

• 500g lamb shoulder, cubed
• 2 onions, sliced
• 1/2 cup yellow split peas
• 1 tbsp tomato paste
• 2 dried limes, pierced
• 1 tsp turmeric
• 1 tsp cinnamon
• 4 tbsp oil
• 3 potatoes, julienned and fried
• Salt

Instructions

1. Brown the lamb with the onions in oil; add the turmeric and cinnamon.
2. Stir in the tomato paste, then cover with water.
3. Simmer covered 45 minutes.
4. Add the split peas and pierced dried limes; cook another 30-40 minutes until both are tender.
5. Meanwhile, fry the julienned potatoes until golden and crisp.
6. Serve the stew topped with the crispy potato strings.

Serving suggestions

• Serve with Persian rice and tahdig.

Storage & reheating

Keeps 3 days; fry potatoes fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions