Persian Lamb With Split Peas
125 mins (prep 25, cooking 100)
19 ingredients
4 servings
From the Food and Cooking of Spain, Africa and the Middle East. I'm thinking this would go well with beef cubes as well. We like things spicy so I added some cayenne to the mix as well.

Categories:  main-dish , meat , <-4-hours , iranian~persian , potato , vegetable , southwest-asia-(middle-east) , time-to-make , asian ,
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Serving Size (206.13 g)
Servings 4
Amount per Serving
Calories 444.47 Calories from Fat 360.72
% Daily Value *
Total Fat 40.08g 246.65%
Saturated Fat 16.41g 328.14%
Trans Fat 0.24g %
Cholesterol 98.68mg 131.58%
Sodium 118.16mg 19.69%
Total Carbohydrate 1.44g 1.92%
Dietary Fiber 0.84 g 13.48%
Sugars 0.08 g %
Protein 19.04g 152.31%
Vitamin A 280.44IU% Vitamin C 0.21mg%
Calcium 32.94mg% Iron 2.38mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
saffron threads, yellow split peas, dried, large, cooked rice