Khoresht Ghaimeh

METHOD

1. First place the split peas in a saucepan and fill with water to cover by about 1 inch. Bring the water to a boil, cover tightly with a lid, and remove from heat. Set the peas aside while you prepare the rest of the dish.
2. In a large pot or Dutch oven, heat the oil over a medium-high flame. Brown the meat in batches and remove to a bowl or plate.
3. Add the onions to the same oil and sauté until thoroughly wilted and starting to caramelize. Add the tomato paste, spices, salt and pepper and continue to sauté for about 2-3 more minutes.
4. Return the meat to the pot, and stir in the water. Reduce heat to low, and simmer, covered, for 1 to 1 1/2 hours. Add water if necessary to maintain stew-like consistency.
5. Meat should now be very tender. Drain peas and add to the pot, along with the potatoes. Simmer an additional 20-30 minutes until the peas and potatoes are thoroughly cooked.
6. Stir in the lime juice and adjust seasoning. Simmer an additional 3-4 minutes. Serve with rice.