Slow-cooked lamb shoulder with dried lime and split peas (Gheimeh) from The Saffron Tales: Recipes from the Persian Kitchen by Yasmin Khan

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Notes about this recipe

  • tges on March 14, 2024

    Made this with chicken and loved it. As per stews, the flavours deepen after the first night and when served with tahdig, made for a fine weeknight dinner. Good thing I bought a lot of dried lime - I really love this dish, especially with the potato straws.

  • emeewhy825 on October 25, 2020

    This was good. I think getting the legumes to cook correctly is probably part of mastering this dish over time. Mine ended up a little undercooked and I actually cooked the stew for a little longer than the instructions said and at a slightly higher temperature. I think if I make it again, I might buy lamb stew meat . Trying to trim the fat from lamb shoulder is time consuming.

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