Gheimeh

Method

1. Rinse 40 g of yellow split peas and soak them in plenty of cold water for 30 minutes, then drain. Pierce 2 dried limes two or three times each with a skewer so they can release their sourness without bursting. Grind 1 pinch of saffron with a few grains of salt and steep it in 1 tbsp of hot water.
2. Heat 1 tbsp of vegetable oil in a small heavy saucepan over a medium heat and fry 1 finely chopped small onion for 8-10 minutes, stirring, until soft and deep golden at the edges.
3. Add 120 g of diced lamb shoulder and 0.5 tsp of turmeric, raise the heat slightly and turn the meat for 4-5 minutes until it is sealed and no longer pink outside. Stir in 1 tbsp of tomato purée and fry it for a further 1 minute to lose its raw edge.
4. Pour in 300 ml of water, drop in the pierced dried limes, bring to a bare simmer and cover. Cook on the lowest heat for 45 minutes, skimming any froth, keeping the limes submerged with a spoon now and then.