Stewed with vegetables and potatoes

Ingredients for people 6

450 g of veal or tender beef (or beef)
80 g of dried yellow peas (lappeh) cooked in boiling water for 7-8 '
2 small onions
450 g of potatoes cut into sticks
A few tablespoons of olive oil for the sautéed
1 glass of tomato puree
1 glass of water
Sale
Pepe
1 teaspoon of turmeric
4 dehydrated lemons of lemons (limus ammoni) pierced with the tines of a fork (or the juice of 2 lemons)
1 teaspoon of powdered saffron pistils and melted in a little hot water
1 teaspoon of mixed Iranian spices (advieh)

Preparation

Fry the meat cut into small pieces with the onion and turmeric I in a few tablespoons of oil, until one changes color and the second ones are golden and soft. Add salt, pepper, saffron, tomato puree and water and cook over low heat for 30 '.
Add the previously cooked yellow peas to the meat, the spice mix, the dehydrated lemons or lemon juice, and cook over a very low heat for 1 hour until all the ingredients are well cooked, the dish is well congealed and the oil is surfaced to the surface. Fry the potatoes separately, absorb the excess oil and arrange them on the dish before serving with the accompanying white rice separately.