2 tablespoons vegetable oil to fry the sliced potatoes
2 crushed Limoo Amani/dried Persian lime
3 whole dried Limoo Amani/ dried lime
Fry the diced onion using one teaspoon oil/butter, half teaspoon salt, and half teaspoon paper, or your desired amount of salt and paper over low heat in a pan and keep tossing until golden, add two tablespoons of tomato paste and toss it again for two to three minutes.
Cut the meat in to small pieces, not larger than one inch. Fry the cubbed meat with no oil or butter in a medium pot over low heat with the lid on and keep tossing and turning the meat every couple of minutes until the meat is brown. I don't use oil or butter to fry the meat, I let it get fried using the fat-saturated in the meat instead - this way the meat doesn't get mushy and taste like kebab meat.
Add the browned meat to the fried dieced onion, and toss a couple of times to marry them, add three cups of room tempretured water, add two crushed dried lemon and three whole dried lemon. Poke the whole dried lemons with a sharp knife and make a few holes in them so their juice would add to the sour taste of the stew and let the stew cooks for half an hour.
Soak one 3/4 of rinsed yellow split peas in cold water for an hour or so before you start cooking the stew, rinse the peas and cook them in a separate small pot in cold water and add half of a teaspoon of salt. The water should be one inch higher than the level of the peas and cook them for up 10 to 15 minutes on low medium heat until the peas are half cooked, no lid needed.
Rinse and add the half-cooked split peas to the pot of meat and let it cook for another 15 minutes.
Slice the potatoes vertically just like finely cut french fries and fry them in a pan in two tablespoons oil or your desired amount of oil, add salt before frying the sliced potatoes.
Your stew should be ready in 45 minutes. Pour it into a serving bowl and decorate it with the fried potatoes on top of the stew.