Khoresht Ghaimeh |

Posted on

27 September 2012



Khoresht Ghaimeh


450g or 1 lb lean lamb - cut into small pieces
90g or ½ cup yellow split peas
4 normal sized tomatoes
1 large onion
3 normal sized potatoes
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground curry powder
4-5 threads of saffron
2 tbsp margarine or butter
1¼ cups water
Salt - chopped
Black pepper - ground
Juice of 1 lemon


  • In a large pan, melt the margarine or butter, and then fry the onion until slightly golden - for around 3 minutes.
  • After that, add in the meat and let it cook on high heat until golden brown - for 3-4 minutes.
  • Then, add in the curry powder, cinnamon and turmeric, and allow it to infuse together/ cook for 2 minutes.
  • 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.
  • 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.
  • 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.
  • Then, in a frying pan, sauté the potatoes in heated oil until cooked and golden brown – for 10-15 minutes.
  • Spoon the meat on to a warmed, large serving dish and scatter the golden brown sautéed potatoes on top.
  • 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.
  • Serve the khoresht with saffron infused rice.
Cooks Note

Serves 4

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