Lamb with quince and split peas

Ingredients for 4 servings:

• 500 g lamb, diced
• 2 large onions, peeled, cut into strips
• 150 g peas (shelled peas), yellow, halved
• 2 large quinces
• Salt
• pepper
• ½ tsp ground cinnamon
• 2 tbsp sugar
• 3 tbsp lime juice (alternatively lemon juice)
• 1 tbsp vinegar (e.g. Balsamic vinegar)
• ¼ tsp saffron, ground
• Oil for frying
• some water, hot, for the saffron
• ½ liter of water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Khoresht-e-Beh (traditional Persian cuisine)

Brown the onions and meat in heated oil. Season with salt, pepper, and cinnamon and add ½ liter of water. Simmer for about 1.5 hours, adding more water as needed. Meanwhile, cook the split peas separately in water until soft but not falling apart. Drain and set aside. Dissolve the saffron in a little hot water. Peel and quarter the quinces. Remove the cores and cut the quarters into 1 cm thick slices. Heat oil in a non-stick pan and fry the quince pieces for about 10 minutes until golden brown. Add the quince quarters to the meat, along with the sugar, lemon juice, vinegar, and dissolved saffron. Simmer gently for another 30 minutes. Then add the split peas and season to taste. Serve with white rice.