Iran · Lamb · No. 184
Persian-Style Lamb & Split Pea Stew
A single portion of Persian cooking, ready in 30 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Cook the rice according to the packet instructions.
- 2
Fry the lamb mince in a splash of oil over medium-high heat for 5 minutes, breaking it up.
- 3
Stir in the turmeric, cinnamon, rinsed lentils and chopped tomatoes, plus 200ml water.
- 4
Taste and adjust the seasoning.
- 5
Simmer for 15 minutes, stirring often, until the lentils are soft, then serve over the rice. (Red lentils stand in for yellow split peas, which need about an hour.)
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