Type what you have

Ingredients

• ✓ persian lime
• oil
• onion
• beef stew meat
• split pea
• tomato paste
• salt
• curry powder
• turmeric
• black pepper
• water
• oil
• potato

Instructions

1. 1 Heat 1 1/2 tablespoons oil in a saucepan over medium heat. Add onion; cook and stir until softened and turned translucent, about 5 minutes. Add stew meat, split peas, limes, tomato paste, salt, curry powder, turmeric, and black pepper; add just enough water to fully cover mixture. Simmer, covered, until beef is cooked through and no longer pink in the center and split peas are tender, 2 to 3 hours.
2. 2 Just before stew is ready, heat 2 inches oil in a deep saucepan over medium heat to 300 degrees F (150 degrees C). Slice potatoes into thin pieces, 2-inches long. Lower potatoes carefully into the hot oil in batches. Fry until soft, 4 to 5 minutes per batch. Transfer to a paper-towel-lined plate to drain. Repeat with remaining potatoes. Line a separate plate with paper towels; set aside.
3. 3 Increase heat until oil reaches 400 degrees F (200 degrees C). Lower potatoes carefully into the hot oil in batches. Fry until golden and crisp, 4 to 5 minutes per batch. Transfer to the separate paper-towel-lined plate to drain. Repeat with remaining potatoes.
4. 4 Top stew servings with fried potatoes.

By calepine

Ingredients

• ✓ persian lime
• canola oil
• yellow onion
• turmeric
• chuck roast
• spinach
• green onion
• flat-leaf parsley
• cilantro
• chive
• fenugreek leaf
• water
• salt
• black pepper
• lemon
• red kidney bean

Instructions

1. 1 Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes.
2. 2 Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
3. 3 Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
4. 4 Stir spinach mixture into onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Stir in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
5. 5 Pierce dried limes with a fork; add to stew.
6. 6 Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 more minutes.
7. 7 Discard dried limes before serving.

By marybakes