Lamb Stew (Geymeh)

Lamb Stew (Geymeh)

Pers. 2

Prep. Time: 20

Ck. Time: 30

Ingredients for:
Lamb Stew (Geymeh)

  • 250 g Lamb meat
  • 150 g Split yellow peas
  • 1 Onion
  • 2 Tomatoes
  • 4 Potatoes
  • 3 tbsp Tomato paste
  • 3 Dried limes ( limoo Amani)
  • 5 tbsp Olive oil
  • 1 tsp Turmeric
  • Salt & Red Paprika powder

Instructions

To prepare this lamb stew (Geymeh), first chop the onion. Then in a pot over high heat, fry the onion with 4 tbsp olive oil until it is golden. After that add the turmeric and red paprika powder to the onions. Meanwhile, clean and cut the meat in small cube shapes of 2 centimeters. And then add the prepared meat to the pot and fry it during 3 more minutes. Now add 3 cups of boiling water to the stew, lower the heat, and then cover the pot. Then in a bowl, wash the yellow peas and drain them. And in a separate pot, boil them with plenty of water until they are cooked. When the yellow peas are cooked, drain them. After that, in a frying pan add 1 tbsp olive oil and fry the yellow peas for 3 minutes and after that add them to the stew.

Now chop the tomatoes and add them with the tomato paste, salt and dried limes to the stew. It is better to make holes with a fork in dried limes and then add them to the stew. Stir the stew during a few minutes and then cover the pot. And simmer the stew for 20 minutes over medium heat.

Then it is time to slice the potatoes and fry them. And add the fried potatoes to the stew when serving on the plate.

This is a very popular and typical dish from Iran. People normally eat this stew either with rice or also with bread.