Ghameh Stew

Ingredients

• 500g (1.1 lb) lamb or beef, cut into chunks 500g (1.1 lb) lamb or beef, cut into chunks
• 1 cup (200g) split yellow peas, soaked overnight 1 cup (200g) split yellow peas, soaked overnight
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tomatoes, diced 2 tomatoes, diced
• 2 dried limes, pierced 2 dried limes, pierced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• A pinch of saffron threads, soaked in 2 tablespoons of hot water A pinch of saffron threads, soaked in 2 tablespoons of hot water
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 35g, 6g
• Protein: 35g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and minced garlic, and sauté until golden brown.
2. 2.
   Add the meat to the pot and cook until browned on all sides.
3. 3.
   Stir in the tomato paste, turmeric, cinnamon, cumin, salt, and pepper. Cook for a few minutes until the spices are fragrant.
4. 4.
   Add the soaked split yellow peas, diced tomatoes, and dried limes to the pot. Pour in enough water to cover the ingredients.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the meat is tender and the flavors have melded together.
6. 6.
   Stir in the saffron water and let the stew simmer for an additional 10 minutes.
7. 7.
   Adjust the seasoning if needed. Remove the dried limes before serving.
8. 8.
   Garnish with fresh cilantro or parsley and serve hot with basmati rice.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron, soak the threads in hot water for at least 10 minutes before adding them to the stew.

Tips & Tricks

• For a richer flavor, marinate the meat in a mixture of yogurt, lemon juice, and spices for a few hours before cooking.
• If you can't find dried limes, you can substitute with the juice and zest of a fresh lime.
• Serve the Ghameh Stew with a side of pickled vegetables for a tangy contrast.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the Ghameh Stew hot with a generous portion of fluffy basmati rice. Garnish with fresh cilantro or parsley for a pop of color and freshness.

Presentation advice

Present the Ghameh Stew in a deep serving dish, allowing the vibrant red sauce to be the centerpiece. Sprinkle some saffron threads on top for an elegant touch.