Ping Chong

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STEWED LAMB WITH YELLOW SPLIT PEAS (Iran)
Leyla Modirzadeh (UE/Seattle, UE Anniversary Productions)

2-3 pounds shoulder of lamb
2 onions sliced
3 tablespoons butter (or rendered fat)
1 can beef boullion
1/2 cup water
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons tomato paste
3-4 tablespoons warm water
4 tablespoons lemon juice
1cup yellow split peas

Have the butcher bone the lamb.
Trim off the fat, cut the meat into stewing sized pieces.
Render the fat in a saucepan.
Saute the onions in the rendered fat or butter until golden brown.
Add the meat and saute until brown.
Add the boullion, water, salt, pepper,
tomato paste (diluted in warm water) and lemon juice.
Add half the yellow split peas (these will dissolve).
Cover and simmer over low heat for 1 1/2 hours.
Add the remaining yellow split pease
Continue simmering for another 15 to 20 minutes,
or until the peas are just tender.
Pour into serving dish and serve with rice.