Moments Critiques
- •Stirring occasionally to prevent split peas from sticking
- •Managing liquid level as split peas absorb water
- •Achieving the characteristic thick consistency
Prepare the split peas
Rinse yellow split peas in several changes of water until water runs clear. Unlike chickpeas, split peas don't require soaking—they cook relatively quickly. If using chickpeas as well, ensure they're soaked overnight.
Prepare the split peas
Rinse yellow split peas in several changes of water until water runs clear. Unlike chickpeas, split peas don't require soaking—they cook relatively quickly. If using chickpeas as well, ensure they're soaked overnight.
Build the pot
Place lamb pieces in a large pot. Add split peas (and soaked chickpeas if using), quartered onion, and pierced dried limes. Add turmeric, salt, and pepper. Pour in water to cover by 5cm.
Build the pot
Place lamb pieces in a large pot. Add split peas (and soaked chickpeas if using), quartered onion, and pierced dried limes. Add turmeric, salt, and pepper. Pour in water to cover by 5cm.
Bring to boil and skim
Bring to a boil over high heat. Skim foam from surface. Split peas produce more starchy foam than chickpeas—keep skimming for 15 minutes.
Bring to boil and skim
Bring to a boil over high heat. Skim foam from surface. Split peas produce more starchy foam than chickpeas—keep skimming for 15 minutes.
Simmer until split peas break down
Reduce heat to low. Cover with lid slightly ajar. Simmer for 1.5 hours. Stir occasionally—split peas can stick to the bottom. Add hot water if level drops significantly. Split peas will begin to break down and thicken the broth.
Étape Critique
Split peas absorb liquid and can stick/burn on the bottom. Stirring occasionally and monitoring liquid level prevents this. The natural thickening is desirable—it's the characteristic of this version.
Erreurs Courantes
- •Not stirring (split peas stick and burn)
- •Not adding enough water (stew becomes too thick too early)
- •Heat too high (scorches on bottom)
Simmer until split peas break down
Reduce heat to low. Cover with lid slightly ajar. Simmer for 1.5 hours. Stir occasionally—split peas can stick to the bottom. Add hot water if level drops significantly. Split peas will begin to break down and thicken the broth.
Étape Critique
Split peas absorb liquid and can stick/burn on the bottom. Stirring occasionally and monitoring liquid level prevents this. The natural thickening is desirable—it's the characteristic of this version.
Erreurs Courantes
- •Not stirring (split peas stick and burn)
- •Not adding enough water (stew becomes too thick too early)
- •Heat too high (scorches on bottom)
Add potatoes and tomatoes
Add quartered potatoes and tomatoes. If broth seems very thick, add another cup of hot water. Continue simmering for 45 minutes until potatoes are tender and meat falls off bone.
Add potatoes and tomatoes
Add quartered potatoes and tomatoes. If broth seems very thick, add another cup of hot water. Continue simmering for 45 minutes until potatoes are tender and meat falls off bone.
Final seasoning
Taste and adjust salt—the split peas absorb a lot of seasoning. The broth should be well-seasoned, thick, and tangy from the dried limes. Stir in dried mint.
Final seasoning
Taste and adjust salt—the split peas absorb a lot of seasoning. The broth should be well-seasoned, thick, and tangy from the dried limes. Stir in dried mint.
Separate and mash
Transfer solids to a bowl. The mash will be naturally smoother and more porridge-like than chickpea versions due to the dissolved split peas. Mash everything together—the texture should be thick and spreadable. Serve broth (it will be thicker than usual) with bread, then the hearty mash with accompaniments.
Separate and mash
Transfer solids to a bowl. The mash will be naturally smoother and more porridge-like than chickpea versions due to the dissolved split peas. Mash everything together—the texture should be thick and spreadable. Serve broth (it will be thicker than usual) with bread, then the hearty mash with accompaniments.
