Khoresht-e Gheyme / Persian yellow split peas stew

Khoresht-e Gheyme or Persian split pea stew is one of our favorites. This can be served with Persian saffron rice, salads and sabzi (Persian herbs).
INGREDIENTS:
.3-4 tbsp vegetable oil
.1 big onion (chopped)
.1/2 kilo lamb (leg part) you can use beef
.1 - 2 tsp salt
.1/2 tsp black pepper
.1/8 tsp cardamom powder
.a pinch of chilli powder
.1 cinnamon stick
.2 tsp turmeric (correction: I mentioned 2 tbsp instead of tsp)
.4 tbsp tomato paste
.2 medium tomatoes (chopped)
.3 cups boiled water (add water as needed)
.4 dried limes
FOR YELLOW SPLIT PEAS:
.1 1/4 cups yellow split peas
.1/2 tsp salt
.2-3 cups water
FOR SAFFRON WATER
.a good pinch of saffron
.3 tbsp hot water
FOR THE POTATOES:
.Oil to fry the potatoes
.5 medium size potatoes
NOTE:
.I DID NOT USE ALL THE SAFFRON WATER. YOU CAN COVER IT AND PUT IN THE FRIDGE TO USE FOR EXAMPLE PERSIAN RICE OR ANOTHER DISH.
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MUSIC INFO:
The Beauty of Love by Aakash Gandhi
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