Gheimeh

Directions

1. Pre-heat oven to 425, spread potatoes on parchment lined sheet pan, drizzle with olive oil, salt and pepper. Roast in the oven for approximately 30-45 minutes stirring frequently so that potatoes are browned on all sides. Remove from oven and set aside.
2. In small saucepan bring some water to a boil, add the split peas and boil for 15 minutes, you are par cooking them so they will soften a little..Drain, rinse and set aside.
3. In large deep skillet saute the onion in some olive oil until its translucent and soft, add the ground meat and turmeric and cook just until the meat is cooked and not red. Add the tomato paste, stir until its mixed with the meat and cook for a few minutes, to lightly caramelize the meat and tomatoe paste, add the water, split peas, cinnamon, salt and pepper and the lemon juice. Cover with lid slightly ajar and simmer for about 1 hour on medium heat the sauce will be thick and most of the liquid will have evaporated. Stir frequently and add more water if you see that too much of the liquid has evaporated. When the stew is done add the roasted potatoes, stir to combine and simmer for 5 minutes just to heat the potato through add the optional pinch of sumac . Serve immediately with rice.