Persian lamb and yellow split pea stew

This aromatic stew, inspired by a Persian recipe called gheymey, is great for stretching out a little lamb, as the yellow split peas help to make it satisfying. Traditionally it would be served with chips or roasted potatoes and a pile of saffron rice.

Ingredients

Instructions

1. Preheat the slow cooker.
2. Heat the oil in a non-stick frying pan over high heat and fry the lamb until browned, turning regularly – you may have to do this in batches, depending on the size of your pan. Transfer from the pan to the slow cooker with tongs, leaving the fat in the pan.
3. Meanwhile, combine all the spices for the spice mix in a small bowl.
4. Reduce the heat under the pan to low and add the onion to the pan. Cook for
   5 minutes or so until beginning to soften, then add the spice mix and cook for a further few minutes until the onion is soft and picking up some colour. Tip everything into the slow cooker.
5. Pierce each of the dried limes a few times with a knife so the flavour can escape when cooking, then add them to the slow cooker along with the yellow split peas, tomato purée and 500 ml boiling water from the kettle. Add a good pinch of salt and stir everything together well.
6. Cook for
   3 hours on HIGH or
   6 hours on LOW, until the split peas are well cooked and the lamb is really tender. Serve with roast potatoes or chips and saffron rice, sprinkled with parsley, if you like.

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