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Categories:
butter lamb shoulder onion salt black pepper cinnamon freshly grated nutmeg cloves turmeric lime juice water yellow split peas russet vegetable oil
Viewed: 118 - Published at: 9 years agoIngredients
- 1/2 stick (1/4 cup) unsalted butter
- 1 lb boneless lamb shoulder or beef chuck, cut into 1/2-inch cubes
- 1 large onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 whole cloves
- 1/4 teaspoon turmeric
- 2 tablespoons fresh lime juice
- 2 1/2 cups water
- 1/4 cup yellow split peas (1 1/2 oz)
- 1 large russet (baking) potato
- 2 to 2 1/2 cups vegetable oil for frying
Method
- Heat butter in a 2- to 3-quart heavy saucepan over moderate heat until foam subsides, then cook meat, onion, salt, pepper, and spices, uncovered, stirring occasionally, until meat is no longer pink, about 10 minutes.
- Add lime juice and water and simmer, covered, stirring occasionally, 30 minutes.
- Add split peas and simmer, covered, until peas are falling apart and meat is tender, 40 to 45 minutes.
- Keep warm, partially covered.
- Peel potato and cut into 1/4-inch dice.
- Heat 1/2 inch oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry potato in 2 batches, stirring occasionally, until crisp and golden brown, about 7 minutes.
- Transfer potato with a slotted spoon to paper towels to drain and season with salt.
- Fold fried potato into stew just before serving, or serve it on top.
