This is a Persian stew which is a sauce for plain rice. You will find many more Persian sauces with meat in the rice chapter. Use dried pitted sour cherries.

　　

Ingredients

serves 6

　　2 pounds lean lamb, cubed

　　2 tablespoons vegetable oil

　　1/2 cup yellow split peas

　　Salt and pepper

　　1 1/2 cups dried pitted sour cherries

　　1 tart apple, peeled, cored, and diced

　　Lemon juice (optional)

　　

Step 1

In a large pan, brown the meat in the oil until lightly colored all over. Add the yellow split peas and water to cover, and season with salt and pepper. Bring to the boil and skim off any scum. Cover the pan and simmer for about 1 1/2 hours, or until the meat is very tender.

　　

Step 2

Add the cherries, diced apple, lemon juice (if the fruits are not tart), and a little more water if necessary. Cook for a further 1/2 hour and serve hot.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf