Gheimeh — Beef & Yellow Split Pea Stew

What you’ll need

Ingredients

Ingredient amounts make 4 servings. Nutrition below is for one serving.

• 450 g Raw lean stewing beef, small cubes
• 120 g Dried yellow split peas
• 300 g Potatoes, cut into thin strips
• 150 g Onion, diced
• 40 g Tomato paste
• 40 g Vegetable oil, divided equally
• 2 Dried Persian limes
• 1 tsp Ground turmeric
• 0.25 tsp Ground cinnamon
• 850 ml Water, plus extra for cooking split peas
• Salt and black pepper, to taste

Make it

Instructions

1. 1

   Rinse the split peas and simmer them in a separate pot of water for 15–20 minutes, until partly tender. Drain. Soak the dried limes in warm water for 15 minutes, pierce them and discard that water.

2. 2

   Cook the onion in 20 g of oil for 7–8 minutes. Add the beef, turmeric and pepper and brown for 5 minutes.

3. 3

   Stir in the tomato paste for 2 minutes. Add 850 ml water, bring to a boil, cover and simmer gently for about 75 minutes.

4. 4

   Add the partly cooked split peas and the dried limes. Simmer for 35–45 minutes until the peas hold their shape but are soft and the beef is tender. Add hot water if needed.

5. 5

   Meanwhile heat the oven to 220°C. Dry the potato strips well, toss with the remaining 20 g oil and spread on a baking tray. Bake for 25–35 minutes, turning halfway, until crisp.

6. 6

   Add cinnamon and adjust salt near the end. Remove the dried limes when the acidity is right. Divide into four portions and top each with a quarter of the potatoes.