Gheimeh (Persian red lentil curry+choice protein)
Gheimeh is a Persian stew made by simmering red lentils and beef with tomatoes and spices.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Beef (cut into small cubes) | 500 | Grams |
| Red Lentils (rinsed) | 250 | Grams |
| Onion (finely chopped) | 2 | Count |
| Tomato Paste | 3 | Tbsp |
| Dried Lime (pierced with a fork) | 2 | Count |
| Vegetable Oil | 3 | Tbsp |
| Turmeric | 1 | Tsp |
| Cinnamon | 0.5 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (or to taste) | 0.5 | Tsp |
| Water | 1 | Liter |
| Potato (peeled and cut into thin strips) | 2 | Count |
Instructions
- Heat vegetable oil in a large pot over medium heat. Add chopped onions and sauté until golden brown.
- Add beef cubes to the pot and cook until browned on all sides.
- Stir in turmeric, cinnamon, salt, and black pepper. Cook for another minute.
- Add tomato paste and mix well with the beef and onions.
- Pour in water and add the pierced dried limes. Bring to a boil, then reduce heat to low and simmer for 45 minutes.
- Add rinsed red lentils to the pot and continue to simmer for another 30 minutes, or until lentils are tender.
- In a separate pan, fry the potato strips until golden and crispy. Drain on paper towels.
- Serve the Gheimeh stew hot, garnished with fried potato strips.
Prep
- Pierce dried limes with a fork a few hours before cooking.
Kitchen equipment
Dried Lime