1 large onion
1 tablespoon tumeric
3 tablespoons vegetable oil
2.5 lbs of Chuck Beef Roast (should have marbled fat) - chopped in 1-1.5 " cubes
3/4-1 cup tukas tomato paste
2 cups quick cook yellow split peas
3 dried lemons (whole)
salt / dried ground lemon
water
In a large pot, cook the onion in the vegetable oil. Cook for about 5-10 minutes until onion is very soft and translucent. Add the tumeric. Mix well.
Add the meat. Brown on all sides, does not need to be fully cooked. Just browned.
Add water to cover the meat.
Cook for 1 hour.
Add the tomato paste. I feel like the tukas brand has the best flavor.
Add the dried lemons and salt.
Continue to cook for another 30-45 minutes. Stir every 15 minutes.
In a separate pot, cover the split peas in plenty of water. Cook for about 30 minutes until they are soft, but still a little hard. Almost el dante style.
Drain the split peas. Add them to the meat and tomato mixture.
Cook on medium/medium-low for 1 hour (stir every 15 minutes) until the yellow peas are fully cooked, but not mushy.
Add additional salt or lemon to taste.
Nooshe Jan.
