Gheymeh

Trim the lamb and cut into 2cm chunks, then season with half the salt and the black pepper.

Peel and finely chop the onion, then peel and mince the garlic.

Cut the potatoes into thin matchsticks.

Heat 2 tablespoons of the vegetable oil in a large saucepan and brown the lamb chunks all over, about 8 minutes.

Add the chopped onion and garlic and cook until softened, about 5 minutes.

Stir in the tomato paste, ground turmeric and ground cinnamon and cook for 2 minutes.

Pour in the water, add the dried limes, bring to a simmer, cover and cook until a meat thermometer reads at least 90°C and the lamb is very tender, about 60 minutes.

Stir in the split peas and continue simmering, uncovered, until the peas are tender and the sauce has thickened, about 30 minutes.

Heat the remaining vegetable oil in a frying pan and fry the potato matchsticks until golden and crisp, about 8 minutes.

Season the stew with the remaining salt, ladle into bowls and top with the crisp fried potatoes.