Lamb & Yellow Split Pea Stew (Gheymeh)
Gheymeh is a slow cooked tomato based stew with succulent pieces of lamb, yellow split peas & dried lime. This stew is normally garnished with crispy potato chips and almost always is served with Saffron rice. Like Ghorme Sabzi, this dish is also prepared using hints of dried lime. The slight acidity of the lime along with the richness of the tomato paste make for an incredibly moreish combination.
Gheymeh is one of the most popular Persian stews and often served for family dinners. Why not try it at yours?
Perfectly paired with – Saffron Rice.
Halal | Gluten free | Dairy free
Lamb, Onion, Turmeric, Split Yellow Peas, Salt, Dried Limes, Tomato Puree, Water, Cinnamon, Saffron, Potato.
Produced in a kitchen that handles nuts, traces may be present. May contain sulphites. Caution. Although every care has been taken to remove all bones, some may remain.
Keep frozen below -18°c. Once defrosted store below 5°c. Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 25-30 minutes.
Best cooked from frozen. Cooking appliances vary, this is a guide only. Ensure that food is piping hot before serving. Do not re-heat.
OVEN FROM FROZEN
Remove outer packaging. Pierce film lid. Place on baking tray. Preheat oven at 200℃/180℃ Fan/Gas 6 and cooker 35-40 minutes.
MICROWAVE FROM FROZEN
Remove outer packaging. Pierce film lid. Heat on full power for 4 minutes (850W). Peel back film and stir through. Re-cover. Heat on full power for 3 minutes (850W). Stand for 2 minutes.
|100g contains||Pack contains||% RI|
|Energy||402kJ/ 97kcal||1408kJ/ 338kcal||17%|