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Khoreshe Gheymeh
·
2 pounds of stewing beef or lamb cut into 1/2 inch cubes or
smaller
· 1 large onion, finely chopped
· 2 - 3 cloves of garlic chopped finely (optional)
· 1 large can of whole or crushed tomatoes (don't use tomato
puree)*
· 1 - 2 Tbsp. tomato paste
· 1/2 cup yellow split peas
· 1 pound of potatoes for french fries (Idaho is the best)
· 3 tsp. salt
· 1 tsp. black pepper
· 1 tsp. turmeric
· 1/2 tsp. cinnamon
· 1/4 tsp. cayenne pepper
· 4 - 5 dried lemons
· Lots of vegetable oil for frying
1. Fry the onions in about 2 Tbsp. of oil over med/high heat
till they are lightly golden. Add the meat, raise the heat to
high and keep frying till all the juices are absorbed. If you
want to add any garlic, it may be added at the same time as the
meat.
2. When the juices are absorbed, add the spices (salt, black
pepper, turmeric, cinnamon, and cayenne pepper) and fry for a
minute or so (don't over fry). Add the canned tomatoes and bring
to a simmer. If you use whole tomatoes, cut them into big
chunks.
3. Break the dried lemons into small pieces and discard the
seeds as best as you can. Add the dried lemons and yellow split
peas and simmer gently for about 2 hours, or till the meat is
done to your satisfaction (fork tender). If the sauce looks too
thin, add the 1 - 2 Tbsp. tomato paste to thicken it. If the
sauce is too thick, add water as needed.
4. While the meat is simmering, make the french fries. You want
to have the french fries ready when the meat is done so don't
start too early. I like to make the fries thinner and shorter
than one usually sees in restaurants.
5. When the meat is done, the sauce should be thick. Serve the
stew in a large bowl with the fries spread over the stew.
2. Serve with hot basmatti rice.
· Of course you can use fresh tomatoes instead. Substitute
about 2 pounds of skinless, seeded tomatoes.
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