Gheymeh (lamb with potatoes, split peas and dried limes)

Ingredients

1 tbsp butter
1 tbsp vegetable oil
2 lamb shoulder chops (with fat removed and cut into small cubes)
4 onions (thinly sliced)
¼ cup yellow split peas
2 tsp tomato paste mixed in 1 cup of water
5 potatoes (1 cut in small cubes to be cooked in the sauce and 4 sliced for layer of fries on top of sauce)
6 dried limes
salt and pepper to taste
½ tsp turmeric

Method

1. Boil split peas in about 2 cups of water until cooked. Pour water off and set aside in case extra liquid is needed to add to the sauce in the end.
   
   
2. Brown onions in oil and butter. Make sure onions are well browned.
   
   
3. Remove from pot and set aside
   
   
4. Add a little oil to pot and brown lamb with salt and pepper. As lamb starts to get brown, add turmeric.
   
   
5. Add tomato paste and water mixture and cook 15 minutes on low heat until meat is nearly tender.
   
   
6. Stir in dried limes, potato, split peas and extra water if mixture has become too dry. Cook 30 minutes or until meat is tender and limes are juicy.
   
   
7. Place sauce in glass baking dish.
   
   
8. Spread browned onions on top of sauce.
   
   
9. In a separate pan, fry sliced potatoes in a bit of oil. Spread over top of entire sauce.
   
   
10. Bake in oven for 20-30 minutes on 350° F.