Persian Lamb and Split Pea Stew (Khoresh Gheymeh)

Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the lamb stew meat on all sides, about 5-7 minutes. Remove the lamb and set aside.

Add the chopped onion to the pot and sauté over medium heat until softened and translucent, about 5-7 minutes. Add the minced garlic, turmeric, and cinnamon, cooking for another 1 minute until fragrant.

Return the lamb to the pot. Stir in the rinsed yellow split peas, crushed tomatoes, beef broth, dried lime powder, salt, and black pepper. Bring the mixture to a boil.

Reduce the heat to low, cover the pot, and simmer for 75-90 minutes, or until the lamb is very tender and the split peas are cooked through. Stir occasionally to prevent sticking.

While the stew simmers, prepare the fried potatoes. Heat 1/4 cup of vegetable oil in a separate skillet over medium-high heat. Add the potato matchsticks and fry until golden brown and crispy, about 8-10 minutes. Drain on paper towels.

Taste the stew and adjust seasoning if necessary. Remove whole dried limes if used.

Serve the Khoresh Gheymeh hot, garnished with the crispy fried potatoes. It is traditionally served with steamed basmati rice.