Recipe for Bushehri Gheymeh

Extracted from Irancook
Ingredients:
500 g lamb
250 g split peas
¼ tsp cinnamon
1 tsp dried lime powder
2 tbsp. tomato paste
1 potato
1 onion
Salt, saffron and turmeric, as per taste Instructions:
Soak split peas overnight. Put them in a pot adding 4 cups water. Sprinkle in turmeric and cinnamon. Let cook over mild heat 1 whole hour. Place the whole peeled potato in. At the same time, pick another pot and put the sliced onion, stewing meat, and a pinch of saffron. Pour in 8 cups water and allow to cook well (1 to 2 hours).
Once meat is done, remove the gravy. In a steel bowl mash meat. Pick another dish and crush well-cooked potato and split peas.
Take a pan and sauté tomato paste in a little oil. Then add the crushed ingredients, sieved gravy, and season to taste with dried lime, salt and saffron.
The cuisine has a smooth, elastic texture. You are recommended to apply electric mixer or masher to have a consistent mixture.