Gheimeh Stew

🛒 Ingredients

• Lamb 125 g · 294 kcal
• Yellow Split Peas 38 g · 124 kcal
• Onion 50 g · 20 kcal
• Tomato Paste 18 g · 14 kcal
• Dried Limes (Loomi) 5 g · 15 kcal
• Vegetable Oil 13 g · 113 kcal
• Potatoes 63 g · 48 kcal
• Turmeric Powder 1 g · 4 kcal
• Cinnamon Powder 1 g · 2 kcal

👨‍🍳 Instructions

1. Rinse yellow split peas thoroughly and soak them in cold water for at least 2 hours, preferably overnight; drain before use.
2. Heat half of the vegetable oil in a large pot over medium heat, then add the diced lamb and brown it on all sides.
3. Remove the lamb, add the remaining oil, then sauté the chopped onion until golden and translucent, about 7-10 minutes.
4. Return the lamb to the pot with the onions, add turmeric powder, cinnamon powder, black pepper, and tomato paste; stir and cook for 2-3 minutes.
5. Add the soaked and drained split peas, whole dried limes (pierced a few times), and enough hot water or broth to cover; bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours until the lamb is tender.
6. Season the stew with salt and pepper to taste, and if desired, add a pinch of saffron dissolved in a tablespoon of hot water for extra aroma and color.
7. Meanwhile, peel and julienne the potatoes for fries; fry them in hot vegetable oil until golden and crispy.
8. Serve Gheimeh hot, typically over steamed rice, garnished with the crispy shoestring fries.