This is a classic combination of lamb and prunes, found across many cultures and cooking styles. This particular recipe is from the north west of Iran, near the border with Turkey. It is totally delicious and relatively easy. I found the recipe in the magnificent book ‘Nightingales and Roses’ by Maryam Sinaiee. Of course, we don’t have 100% of the ingredients in South Uist, but she makes suggestions that helped me to adapt to local circumstances.
- 4 tbsp vegetable oil
- 2 onions, finely chopped
- 400g lamb neck fillets or lean tender lamb (I used boned lamb chops)
- 1 heaped teaspoon ground turmeric
- 1/2 tsp madras curry powder
- 2 tbsp tomato puree
- 8 dried apricots, chopped in half
- 2 medium potatoes, cubed
- 3 tsp salt
- 100g yellow split peas
- 8 prunes
- Oil to fry the potatoes.
- Heat 2 tbsp cooking oil in a heavy pan, and fry the onions over a medium heat until they are browning.
- Add the meat, turmeric and curry powder, and continue to stir and cook until the meat is browned.
- Add the tomato paste, cook for another couple of minutes, and then cover the meat in boiling water. Bring to the boil and simmer for an hour and a half, until the meat is tender.
- Meanwhile, soak the apricots in water for at least 30 minutes
- Meanwhile, cook the yellow peas – put them in a small saucepan and cover with water, and simmer over a low heat. The peas should be soft but still firm. Drain and rinse with cold water.
- Meanwhile, peel and dice the potatoes, and put them in cold water with the salt.
- When the meat is nearly tender, drain the apricots and add to the stew along with the prunes and split peas. Add a little water if needed to make sure all the ingredients are covered. Bring back to the boil and continue to simmer until the peas are soft.
- About 30 minutes before serving, check for seasoning. Drain the potatoes, and fry them in hot oil for about 10 to 15 minutes until golden and crispy.
Serve the stew with the fried potatoes on top. This goes well with plain rice.