Summary

Ingredients

• 500 g turkey meat or lamb oulash, lean, approx. 3 cm pieces
• 1 ½ cup peas yellow, (peeled halved chickpeas)
• 3 lime (s), dried
• 2 medium onion (s)
• 0.5 tube ½ tomato paste
• 1 pinch (s) cinnamon
• 1 small Can / s saffron, threads or ground
• turmeric
• salt and pepper
• Pinch sugar

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Instructions

1. Soak the peas in water for about an hour before preparing them.
2. Sear the meat in a saucepan and add the diced onions. Fry well. Then add the peas and sauté briefly. Season generously with salt, pepper, turmeric and a little cinnamon. Fry the tomato paste briefly and then deglaze with water (just cover the goulash lightly with water) and bring to the boil.
3. Pierce the limes a few times with a toothpick or similar and add to the goulash with the saffron.
4. Turn down to medium heat and let simmer for at least 2 hours. Every now and then, fill up with a little water and stir so that a creamy sauce is created.
5. After filling up, always add the spices to taste.
6. Put the finished dish in a bowl and garnish with potato sticks. Serve with Persian saffron basmati rice.