50 g (2 oz) dried split peas
4 Tbsp cooking oil + enough for
deep-frying
1 medium onion, peeled and
finely diced
300 g (10 oz) lamb or beef, cut into
small chunks
1 tsp ground turmeric
2 Tbsp tomato paste
3 whole dried limes, or juice from
2 limes
Salt to taste
2 medium potatoes
Wash and drain peas well, then sauté them in 1 Tbsp oil for
2–3 minutes or until they sizzle. Remove from heat and allow to cool.
Heat 3 Tbsp oil in a pot with a snug-fitting lid. Fry onion over low heat
until translucent and lightly browned.
Add meat, turmeric and fried peas and fry until meat changes colour.
Mix in tomato paste, cover pot and cook, still over low heat, for
8–10 minutes or until meat is browned. Stir occasionally.
Add 1.5 litres (48 fl oz / 6 cups) water and simmer for 1 hour or until
liquid is reduced to about 500 ml (16 fl oz / 2 cups) and meat is tender.
Add dried limes or lime juice and salt to taste, then keep warm over
very low heat.
Peel potatoes and cut into long, thin strips, then deep-fry in hot
oil until crisp and golden brown. Drain in a colander, then on
paper towels.
To serve, transfer stew to a serving bowl and arrange fried potato
strips in a mound on top. Serve with plain rice (see pg 82).
Sautéing the split peas in oil for
2–3 minutes before stewing them
helps them to keep their shape and
not disintegrate during cooking.
After simmering for about 1 hour,
the gravy of the stew should
be thick and a little oily at the
surface. Skim off oil if preferred.
Do not peel and slice the potatoes
long before the stew is ready. This
is because they will discolour and
turn out darker and less attractive
when fried.
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