Turkish Beef and Split Pea Stew

clock 15 minutes + 1 hour 40 minutes bowl Serves 4


  • ½ tsp cinnamon
  • ½ tsp cumin
  • ½ tsp coriander
  • ½ tsp ginger
  • ½ tsp cardamom
  • ½ tsp turmeric
  • ½ tsp each of salt and pepper
  • 2 Tbsp oil
  • 500g gravy beef, diced
  • 2 onions, chopped roughly
  • 200g split peas
  • 1 lemon, cut into quarters
  • 4 thyme stalks
  • 4 cups chicken stock
  • 3 stalks kale, shredded
  • 2 cups soaked couscous
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How to Chop Herbs


  • In a small bowl combine cinnamon, cumin, coriander, ginger, cardamom, turmeric, salt and pepper.

  • Heat oil in a heavy based saucepan. Brown meat in batches. Add onions and spice mix and stir through for 2 minutes. Add split peas, lemon, thyme and chicken stock. Bring to a simmer and cook for 1 ½ hours or until the meat is tender and split peas cooked.

  • Just before serving fold through the kale leaves.

  • Serve with couscous.

  • TIP: Try this beef stew in your slow cooker. Put everything in the slow cooker in the morning and enjoy the aroma when you arrive home from work.

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