👨‍🍳 조리법

1. 1

   Heat the oil or ghee in a large, heavy-bottomed pot or Dutch oven over medium-high heat (around 190°C / 375°F if using oil for frying later). Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the lamb cubes and brown them on all sides until a nice crust forms, about 8-10 minutes. Stir in the turmeric and cook for another minute until fragrant.

   ⏱️ 15 minutes
2. 2

   Add the tomato paste to the pot and cook, stirring constantly, for 2-3 minutes until it darkens slightly in color and becomes fragrant. This step is crucial for developing a deep flavor. Add the rinsed yellow split peas, the pierced dried limes, and pour in the water or broth. Stir everything together, scraping up any browned bits from the bottom of the pot.

   ⏱️ 5 minutes
3. 3

   Bring the stew to a boil, then reduce the heat to low, cover the pot tightly, and let it simmer gently. Cook for at least 2 hours, or until the lamb is fork-tender and the split peas have broken down and thickened the stew. Stir occasionally to prevent sticking. If the stew becomes too thick, add a little more hot water or broth.

   ⏱️ 2 hours
4. 4

   During the last 30 minutes of simmering, season the stew generously with salt and freshly ground black pepper to taste. Taste and adjust seasoning as needed. The dried limes should have softened and imparted a subtle sourness. If you prefer a stronger lime flavor, you can gently squeeze the juice from one lime into the stew, but be careful not to break them completely.

   ⏱️ 30 minutes
5. 5

   While the stew finishes simmering, prepare the shoestring potatoes (if making from scratch) or heat them up. Once the stew has reached the desired consistency and the lamb and peas are tender, ladle the Gheymeh into serving bowls. Top generously with the crispy shoestring potatoes. Serve immediately with fluffy basmati rice.

   ⏱️ 10 minutes