Monday, 6 April 2015

Iranian KhorePersian Khoresht Gheimah with veal - split peas and vealPersian curry



Ingredients
500 g veal 
2 large potatoes
1 can chopped tomatoes 
150 g split peas booked for at least 30 min
1 large onion 
1/4 tube tomatoe purée 
4 dry lemons
1/2 tsp turmeric 
Pinch of cinnamon 
Seasoning

Method:
1. Fry onion on low heat until translucent


2. Add turmeric once translucent and fry for 2 min


3. Turn up the heat and add the meat. fry for 1 min at high temperature to quickly seal the meat


4. Add cinnamon, chopped tomatoes and some boiling water. 


5. Add dry limes and reduce heat. Simmer for an hour




6. Add semi-boiled split peas and dinner for another hour


7. Once cooked add fried chips on top (ours turned to mush!!) and serve with rice


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