Choresht Lape – beef and split pea stew

Prep: 20 mins

Cook: 2 hrs

Method:

• Soak the yellow split peas overnight in cold water. Once soaked, rinse them under the tap, and cover with fresh water and boil until tender on a medium heat. This will take approx. 30-40 minutes. Once they are cooked, drain off and rinse.
• In a deep casserole dish, heat up the oil on a medium heat and fry the diced onion, with a tsp of salt until soft, golden and caramelized.
• Once they are soft and golden, add the marrow bones and cubed beef and brown in the same pan until they are deep in colour, turn up the heat if necessary to achieve a rich colour.
• Once the beef and onions are coloured, add the tender split peas and add two tbsp of tomato paste and mix until everything is coated.
• Cover in fresh water, (approx. 700ml, but this will depend on the width of the pan being used) and add a cinnamon stick, the dried limes and season with salt and pepper to taste. Place in a pre-heated oven for 2 hours at 175°C (155°C fan).
• Check after an hour and top up the water if necessary. Give a stir to ensure nothing catches on the bottom.
• Prick the now soaked limes to help release their flavour and cook for another 1.5 hours or until the meat is tender and falling apart.
• Sprinkle matchstick potato crisps on top and serve with plain white rice.
  
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