Persian Lamb Stew

The recipe

Instructions

1. 1
   Cube the lamb. Brown in oil in a heavy pot. Add chopped onion, cook 8 minutes.
2. 2
   Stir in turmeric, cinnamon, tomato puree for 1 minute. Add stock and split peas.
3. 3
   Pierce dried limes, add to the pot. Simmer covered 90 minutes.
4. 4
   Slice the potatoes into matchsticks. Fry in oil until crisp and golden. Drain.
5. 5
   Serve the stew with crispy potatoes piled on top and a scatter of parsley. Eat with rice.

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