Abgoshte
- stew with split peas

INGREDIENTS

SERVES

4

METHOD

1 large onion
4 spoonfuls of cooking oil
700 g of leg of lamb (not boneless)
1 teaspoon of turmeric
200 g of dried yellow split peas (soak the peas in water overnight)
1 l of water
1 teaspoon of ground cinnamon
Salt and pepper
3 limo ammani (dried lime)
5 medium-sized potatoes


PREFERABLY COOK THE DAY BEFORE SERVING.
SERVE WITH RICE.

1 Chop the onion and fry in a little oil. Add the meat and turmeric, and fry until the
meat has achieved some colour. Add the water, peas, cinnamon, salt and pepper.
2 Rinse the limes, cut them into halves, remove the pips, and add them to the saucepan. Put a lid on the saucepan to prevent the water from evaporating, and let it simmer. Peel the potatoes and add them to the saucepan.
3 When the meat is ready, pour everything into a bowl and serve. You may also prefer to separate the meat stock in a bowl, together with one potato and one piece of meat. Mash the rest and serve from a platter.

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