Middle Eastern · Dinner
Yellow Split Pea Stew
A Middle Eastern lamb stew built on yellow split peas simmered until they collapse into a thick, golden base, seasoned with turmeric, cumin and cinnamon. Braised lamb shoulder falls tender in the pot, finished with lemon juice and fresh cilantro, and served over basmati rice.
$5
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
538Calories
39.8gProtein
22.9gFat
41.6gCarbs
5.9gSugar
11.9gFiber
1215mgSodium
128mgChol
8.4gSat Fat
980mgPotassium
75mgCalcium
5.6mgIron
2.1mcgVitamin B12
9mgVitamin C
protein-rich
high-fiber
spice-route
hidden-gems
Instructions
1
Prep
Cut the lamb shoulder into 1-inch cubes, finely chop the onion, and mince the garlic and cilantro on a cutting board.
2
Sear
Heat the olive oil in a heavy pot over medium-high heat and brown the lamb cubes on all sides for 5 minutes until deeply browned.
3
Sauté
Add the onion and garlic to the same pot over medium heat and cook for 4 minutes until the onion turns translucent and soft.
4
Simmer
Pour in the chicken stock and add the split peas, turmeric, cumin, cinnamon, tomato paste, salt and black pepper. Bring to a boil over high heat, then reduce to low and simmer covered for 55 minutes until the peas collapse and the lamb shreds easily.
5
Plate
Stir the lemon juice and cilantro into the pot, taste for salt, spoon the stew over the cooked basmati rice and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lamb shoulder
- 2/3 cup130g yellow split pea
- 11 small onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 2 cup480ml chicken stock
- 1 tsp1 tsp ground turmeric
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 2 tbsp2 tbsp tomato paste
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp fresh cilantro
- 1 cup200g cooked basmati rice, to serve
