From the Food and Cooking of Spain, Africa and the Middle East. I'm thinking this would go well with beef cubes as well. We like things spicy so I added some cayenne to the mix as well.
Provided by pattikay in L.A.
Categories Potato
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Melt the butter in a large pan or flameproof casserole and fry the onion for 3-4 minutes, till golden, stirring occasionally.
- add the meat and cook over high heat for another 3-4 minutes, till browned.
- add turmeric, cinnamon and curry powder and cook for about 2 minutes, stirring frequently.
- stir in the water, season well and bring to a boil then cover and simmer over low heat for about 35 minutes.
- stir saffron into 1 T boiling water.
- add the saffron liquid to the meat with the split peas, dried limes* and tomatoes. Stir well, then simmer covered for a further 35-50 minutes, till meat is completely tender and split peas are soft.
- Heat the oil in a frying pan and saute the potatoes for 10-15 minutes, till cooked and golden.
- lift out the dried lime and discard. spoon the meat on to a warmed serving dish and scatter the sauteed potatoes on top.
- Serve with cooked rice.
Nutrition Facts : Calories 535.5, Fat 20.4, SaturatedFat 7.8, Cholesterol 87.9, Sodium 148.5, Carbohydrate 54.6, Fiber 12.4, Sugar 7.1, Protein 34.9
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