“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.”
2hrs 5mins

Ingredients Nutrition


  1. Melt the butter in a large pan or flameproof casserole and fry the onion for 3-4 minutes, till golden, stirring occasionally.
  2. add the meat and cook over high heat for another 3-4 minutes, till browned.
  3. add turmeric, cinnamon and curry powder and cook for about 2 minutes, stirring frequently.
  4. stir in the water, season well and bring to a boil then cover and simmer over low heat for about 35 minutes.
  5. stir saffron into 1 T boiling water.
  6. 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.
  7. Heat the oil in a frying pan and saute the potatoes for 10-15 minutes, till cooked and golden.
  8. lift out the dried lime and discard. spoon the meat on to a warmed serving dish and scatter the sauteed potatoes on top.
  9. Serve with cooked rice.

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