- 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.
- 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.
- 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.
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