Our Lamb Khoresht is based on a popular classic Iranian stew. The lemon juice adds a slight citrus flavour, which balances well with the sweetness of the spices and tomato purée. Serve with rice and a green salad.
2-3 tbsp cooking oil
2 medium onions, finely chopped
4 tsp Go Spice Blend
1 kg lamb shoulder, cut into 4-5 cm chunks
400ml cold water
3 tbsp tomato purée
½ tsp salt, or as required
175g yellow split peas
1-2 tbsp lemon juice, to taste
For an optional topping:
1 large potato (about 350g)
3 tbsp cooking oil for frying
Heat the oil in a large saucepan (with a lid), add the onions and fry over a low-medium heat for 5 to 10 minutes until they start to soften. Add the Go Spice Blend and stir fry for about 30 seconds. Add the lamb and fry for 5 minutes, turning regularly, until browned on all sides. Add the water, tomato purée, salt and split peas. Bring to the boil and then simmer on a low heat, with the lid on, for about 45 minutes. Add the lemon juice and continue to simmer, with the lid on, for another 50 minutes. Remove the lid and cook for a further 10 minutes to reduce the liquid, if required. Add more salt to taste if required.
When the Lamb Khoresht is nearly ready, prepare the potato topping. Peel the potato and cut into matchsticks. Plunge the matchsticks into cold water and then dry with kitchen paper. Heat the oil and fry the potato sticks until crispy and golden. Drain them on kitchen paper and sprinkle over the stew just before serving.