In Iran, this fragrant stew made with split peas and lamb is known as khoresht gheymeh and is served topped with chips to make it even heartier! It’s the perfect meal to warm you up in winter, and works equally well cooked with cauliflower to make a wholesome vegetarian version of the dish.
Total Time: 1 hour 50 mins
Heat rating: 3/5
Dietary: May contain traces of mustard, celery and sesame
500g diced lamb or 1 medium cauliflower for a veg version - broken into large florets
1 medium onion - thinly sliced
2 cloves of garlic - finely chopped
100g yellow split peas
400g tin of tomatoes
Rice and yogurt to serve
Chips to serve (optional)
1 portion of FRAGRANT WINTER STEW BLEND (1 portion is 1 tbsp): cumin, turmeric, black pepper, paprika, green cardamon, cassia, bay, allspice, fennel, caraway, long pepper, cubeb pepper, rose, lavender, mace, black cardamon, coriander, cayenne chilli, galangal, nutmeg, ginger, cloves, saffron
Allergens are listed in CAPITALS. May contain traces of celery, mustard and sesame
Please note if you're making a bigger batch, you'll need to scale up the fresh ingredients in proportion, but the spices only by ⅔ or it will be too intense!
Fry the onion in 2 tbsp oil for 10 minutes or until soft and translucent
Stir in the garlic, lamb (if using cauliflower add later) and FRAGRANT WINTER STEW BLEND then cook for 10 minutes or until the lamb is beginning to cook around the edges
Stir in the split peas and 400ml water then cover and simmer for 45 minutes or until the split peas are nearly tender
Stir in the tomatoes and 1 tsp salt (and add the cauliflower now if using) then simmer for 30 minutes or until the split peas are soft, the lamb is tender and the sauce is rich and thick
Cook the chips (if using) and rice now
Stir the juice of the ½ lemon into the stew, top with the chips (if using) then serve with rice and yogurt on the side
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