Preparation

• 1
  In a large pan, melt the margarine or butter, and then fry the onion until slightly golden - for around 3 minutes.
• 2
  After that, add in the meat and let it cook on high heat until golden brown - for 3-4 minutes.
• 3
  Then, add in the curry powder, cinnamon and turmeric, and allow it to infuse together/ cook for 2 minutes.
• 4
  Pour in the water, season well and bring it to a boil, then cover and let it simmer over a low heat for about 30-35 minutes.
• 5
  Mix in the saffron into 1tbsp of water and then add the saffron infused liquid to the meat with the tomatoes, spilt peas and lemon juice.
• 6
  Mix well and then cover the dish and let it simmer for a further 35-40 minutes, until the meat is completely cooked, soft and tender.
• 7
  Then, in a frying pan, sauté the potatoes in heated oil until cooked and golden brown – for 10-15 minutes.
• 8
  Spoon the meat on to a warmed, large serving dish and scatter the golden brown sautéed potatoes on top.
• 9
  You can use the juice of 2 limes instead of the juice of 1 lemon, and you can replace lamb with any meat according to your preference.
• 10
  Serve the khoresht with saffron infused rice.