Persian Lamb with Apples and Cherries

Preparation info
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Appears in

By Claudia Roden

Published 1986

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  • 1 kg (2 lb) lean lamb, cubed
  • 2 tablespoons butter or o


Turn the meat in hot butter or oil in a large saucepan until lightly coloured all over. Add the split peas and water to cover, and season to taste with salt and black pepper. Bring to the boil and skim off any scum. Cover the pan and simmer for about 2 hours, or until the meat is very tender.

Add the cherries, diced apple, lemon juice (if the fruits are not sharp) and a little more wate