Persian Beef Stew

3-4 tbs oil
500 g meat (lamb eye of lion 250g)
1 onion
1 garlic clove
black pepper
turmeric
3 cups of water

COOK FOR 3 HOURS
Water must be gone

1/2 cup split peas
3-4 dried lime
2 cups of water (1/2 cup should remain after being cooked)
COOK FOR 45-50 MINUTES
Mix with meat before meats last hour to be cooked

Add

3-4 small tomatoes (halved and skin faced up) or 1-2 tbs tomatoes paste 

3-4 potatoes (French Fries)

turmeric or saffron

Salt

Peppers

Remove the lid 15 minutes before it's done