Persian Sauce with Lamb and Fries

This Persian sauce is a favorite for any age and taste. It appeals to adults with a combination of tangy lime, tomato, potato and rich lamb. The top layer of fried potatoes makes it easy to attract children’s tastes as well; at the sight of French fries, most kids will not have to be coaxed into eating this nutritious meal.

Once tried, this dish may easily become a healthy staple in any family’s diet. It is best served over Persian steamed rice with potato crust. The meal may also be served with yogurt cucumber mint salad.

Gheymeh (lamb sauce with potatoes, split peas and dried limes)

Ingredients:

• 1 tbsp butter
• 1 tbsp vegetable oil
• 2 lamb shoulder chops (with fat removed and cut into small cubes)
• 4 onions (thinly sliced)
• ¼ cup yellow split peas
• 2 tsp tomato paste mixed in 1 cup of water
• 5 potatoes (1 cut in small cubes to be cooked in the sauce and 4 sliced for layer of fries on top of sauce)
• 6 dried limes
• salt and pepper to taste
• ½ tsp turmeric

Cooking Method:

1. Boil split peas in about 2 cups of water until cooked. Pour water off and set aside in case extra liquid is needed to add to the sauce in the end.
2. Brown onions in oil and butter. Make sure onions are well browned.
3. Remove from pot and set aside
4. Add a little oil to pot and brown lamb with salt and pepper. As lamb starts to get brown, add turmeric.
5. Add tomato paste and water mixture and cook 15 minutes on low heat until meat is nearly tender.
6. Stir in dried limes, potato, split peas and extra water if mixture has become too dry. Cook 30 minutes or until meat is tender and limes are juicy.
7. Place sauce in glass baking dish.
8. Spread browned onions on top of sauce.
9. In a separate pan, fry sliced potatoes in a bit of oil. Spread over top of entire sauce.
10. Bake in oven for 20-30 minutes on 350° F.
11. Serve over Persian steamed rice with potato crust.

Yogurt Cucumber Mint Salad

• 2 cups yogurt
• 1 tbsp dried mint leaves or 1/3 cup chopped fresh mint leaves
• ½ an English cucumber (grated or very finely diced)
• salt and pepper to taste
• 1 tbsp grated or finely diced onion (optional)
• 1 handful of raisins (optional)

Mix ingredients together well and serve. The salad’s flavor beautifully compliments Gheymeh. If expecting a large group of guests, Gormeh Sabzi may also be served as a sauce buffet option.

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