Persian Lamb and Split Pea Stew


  1. Preheat the oven to 180 fan. 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 on two sides to get a lovely bit of colour on it. Remove from the pan and set to one side.
  2. Reduce the heat to medium and add the onions to the pan. Mix well. If the pan looks a little dry, with lots of caramelisation on the bottom, add a splash of water to get rid of it and then mix well and cook, stirring occasionally, for 5-6 minutes until soft.
  3. Chuck the tomatoes, tomato puree, black pepper, cinnamon, turmeric, saffron, lamb, split peas, stock and a pinch of salt into the pan. Mix well. Pop the lid on the casserole and put it into the oven for about 1 ¼ – 1 ½ hours or until the meat is soft and tender and the split peas 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, adding salt to taste. Serve immediately with rice.


Serves 6

2 tbsp olive oil
900g Lamb leg, cut into 2-3 inch chunks
2 onions, finely sliced
1 x 400g tin chopped tomatoes
2 tbsp tomato puree
1 tsp ground black pepper
1 tsp ground cinnamon
1/2 tsp turmeric
A pinch of saffron
250g Split peas, washed and drained
400ml chicken or lamb stock
The juice of ½ a lime
A small handful of parsley leaves
Rice to serve

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