Khoresht-e Gheimeh

• 1 large onion, chopped
• 23 tablespoons vegetable oil
• 1 1/2 pounds lamb or beef cut into 1-inch cubes
• 4 1/2 cups water
• 1/2 teaspoon turmeric
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Pepper
• 4 dried limes (page 44)
• 3/4 cup yellow split peas, soaked in water for 1 hour
• Salt

1. In a large pan, fry the onion in the oil until soft.
2. Add the meat and saute, turning to brown it all over.
3. Add the water and bring to the boil.
4. Remove the scum and add turmeric, cinnamon, nutmeg, and pepper.
5. Pierce a few little holes in the dried limes with a pointed knife and put them in.
6. Simmer for 1 hour, then add the drained split peas and cook 1/21 hour more, or until the meat and split peas are very tender, adding salt towards the end and more water, if needed, to keep the meat covered.
7. The rice and sauce are also served topped with fried diced potatoes.
8. These are added in the pan, at the end of cooking, to sit on the surface of the stew and soak up some of the sauce.

onion, vegetable oil, lamb, water, turmeric, cinnamon, nutmeg, pepper, peas, salt

Taken from www.epicurious.com/recipes/food/views/khoresht-e-gheimeh-373534 (may not work)