Super Foods ... Beans and Legumes

Super Foods Recipe: Persian Lamb & Split Pea Stew

1 pound Cubed lamb
2 tablespoons Tomato paste
1 Chopped onion
Cubed potatoes (2 medium)
Sliced Eggplant
1 cup Split Yellow Peas
Salt & Pepper, to taste
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
Pinch of Saffron

1. Slice eggplant, coat with salt, let stand for 15 minutes, rinse off salt and saute until brown. Set aside.
2. Add a few teaspoons of boiling water to a saucer and mix saffron and set aside for a few minutes.
3. Saute onions until translucent. Add cubed lamb and saute until browned.
4. Add turmeric to onions and lamb and saute quickly for a few seconds until coated; add tomato paste and saute quickly.
5. Transfer meat and onions to a large pot or dutch oven. Cover with water and add split yellow peas, eggplant and seasonings.
6. Bring to boil and lower heat, cover and simmer for 1 to 2 hours (depending on how tender you want the meat)
7. Last 20 minutes, chop up potatoes and add to stew.

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