Yellow Split Pea Sauce

This Persian sauce is exquisite, with delicate spicing and dried lime as the dominant flavor. Serve it with plain rice prepared in the Persian manner or the quick and easy boiled and steamed rice.
- 1 large onion, chopped
- 2-3 tablespoons vegetable oil
- 1½ pounds lamb or beef cut into 1-inch cubes
- 4½ cups water
- ½ teaspoon turmeric
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- Pepper
- 4 dried limes
- ¾ cup yellow split peas, soaked in water for 1 hour
- Salt
Instructions:
- In a large pan, fry the onion in the oil until soft. Add the meat and sauté, turning to brown it all over. Add the water and bring to the boil.
- Remove the scum and add turmeric, cinnamon, nutmeg, and pepper. Pierce a few little holes in the dried limes with a pointed knife and put them in.
- Simmer for 1 hour, then add the drained split peas and cook ½— 1 hour more, or until the meat and split peas are very tender, adding salt towards the end and more water, if needed, to keep the meat covered.