1. Melt the butter in a large pan or flameproof casserole and fry the onion for 3-4 minutes, till golden, stirring occasionally. 2. add the meat and cook over high heat for another 3-4 minutes, till browned. 3. add turmeric, cinnamon and curry powder and cook for about 2 minutes, stirring frequently. 4. stir in the water, season well and bring to a boil then cover and simmer over low heat for about 35 minutes. 5. stir saffron into 1 T boiling water. 6. add the saffron liquid to the meat with the split peas, dried limes* and tomatoes. Stir well, then simmer covered for a further 35-50 minutes, till meat is completely tender and split peas are soft. 7. Heat the oil in a frying pan and saute the potatoes for 10-15 minutes, till cooked and golden. 8. lift out the dried lime and discard. spoon the meat on to a warmed serving dish and scatter the sauteed potatoes on top. 9. Serve with cooked rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
