Post by Deleted on Dec 8, 2006 20:44:31 GMT -5
Don't let the name scare you - it means "split peas." This is a recipe I just found again - hadn't made it in almost 10 years! I'd forgotten how good it was, but I made it last night and it's to die for, so I thought I'd share. 
GHEYMEH
1 pound diced lean beef or lamb (I used venison)
1 large sweet onion, slivered
4 diced tomatoes (or 1 can diced tomatoes)
8 oz. tomato sauce
1 cup dried yellow or green split peas
1 stick (1/2 cup) butter
2 tsp. cinnamon
1 tsp. turmeric
salt and pepper
Brown the onion and meat in a little olive oil in a heavy-bottomed pan. Season with salt, pepper and turmeric. When the onions are getting golden, add the tomatoes, tomato sauce, and 4 cups of water. Reduce heat slightly and simmer briskly for about 30 minutes.
Meanwhile, in a separate pan, sautee the split peas in a bit of olive oil until just starting to color. Add to the simmering meat mixture along with the 2 teaspoons of cinnamon. Continue to simmer for another 30 minutes or until the sauce is like thick gravy. Cut the butter into large pieces and add to the sauce, stirring until melted.
This can be served over rice, but is fabulous just ladled into a bowl like stew. It is SO good on a cold winter day, and really easy to make. ;D
~Lannie
GHEYMEH
1 pound diced lean beef or lamb (I used venison)
1 large sweet onion, slivered
4 diced tomatoes (or 1 can diced tomatoes)
8 oz. tomato sauce
1 cup dried yellow or green split peas
1 stick (1/2 cup) butter
2 tsp. cinnamon
1 tsp. turmeric
salt and pepper
Brown the onion and meat in a little olive oil in a heavy-bottomed pan. Season with salt, pepper and turmeric. When the onions are getting golden, add the tomatoes, tomato sauce, and 4 cups of water. Reduce heat slightly and simmer briskly for about 30 minutes.
Meanwhile, in a separate pan, sautee the split peas in a bit of olive oil until just starting to color. Add to the simmering meat mixture along with the 2 teaspoons of cinnamon. Continue to simmer for another 30 minutes or until the sauce is like thick gravy. Cut the butter into large pieces and add to the sauce, stirring until melted.
This can be served over rice, but is fabulous just ladled into a bowl like stew. It is SO good on a cold winter day, and really easy to make. ;D
~Lannie
