Khoresht Bamia Lape Lamb Stew with      Okra & Yellow Split Peas Stews with Yellow Split Pea sauce are favorites in Persia. Some are flavored with Limoo Omani, a type of dried lime, or Advieh, a spice mixture similar to Indian Garam Masala. This stew uses Advieh. It is incredibly delicious. Unlike Gumbo recipes, in which the Okra is cut, the whole Okra used here will not make the sauce "gooey". 1 1/2 lbs Lamb cut in 1" cubes           OR 3 lbs Lamb Neck (with bones) for Stew 2 Tbls Ghee OR Oil 1/2 cup Onion (finely chopped) 1/4 tsp ground Turmeric 1/2 cup Yellow Split Peas 3 1/2 cups water 1/2 tsp Salt 1/8 tsp ground Black Pepper 4 Tbls Oil OR Ghee 1 lb Okra (fresh OR slightly thawed frozen) 1 cup plain Tomato Sauce      OR fresh Tomato peeled, seeded & pureed to make 1 cup 1 tsp Advieh (see below) 2 Tbls fresh Lemon Juice ADVIEH 1 tsp edible dried Rose Petals 1 tsp ground Cinnamon 1/4 tsp ground Cardamom 1/4 tsp ground Clove 1/4 tsp ground Ginger Store in a small dry jar 1. Heat pot, add 2 Tbls of Oil or Ghee,           add chopped Onion, saute 5 - 8 minutes until golden. 2. Add ground Turmeric, stir, saute 2 minutes. 3. Add Lamb, saute about 5 minutes to brown the meat slightly.           It is not necessary to fully brown the meat. 4. Add the Yellow Split Peas, stir, saute 1 minute. 5. Add Water, Salt & ground Black Pepper. Stir, bring to boil,           reduce heat to low, cover, simmer 1 hour. 6. After 1 hour, remove cover, add Tomato, Advieh & Lemon Juice           stir, re-cover, continue simmering 45 minutes. 7. Meanwhile, if using fresh Okra, it must be trimmed           (If using frozen, it will already be trimmed)           -With a sharp paring knife,           -shave off the "cap" at the stem end of each Okra,           -cut off the tiny bristle at the tip of each Okra.                     [Do NOT cut into the Okra itself. The inside of the Okra                     has a substance that will make the sauce gooey.                     In this dish, the Okra is whole and un-pierced.] 8. Heat a large frying pan, add 4 Tbls Ghee OR Oil           Stir-fry Okra for about 5 minutes           or until it barely starts to brown on the edges.           Shake the pan constantly so the Okra does not stick.           [Again, do NOT cut into the Okra] 9. Remove the partly cooked Okra to paper towels to drain. Set aside. 10. After the second 45 minutes of simmering, remove cover on stew,           stir, add sauteed, drained Okra, pushing it gently into the sauce. 11. Re-cover, simmer 10 minutes or more           depending on the desired softness of the Okra. 12. The resulting orange-colored sauce should be very thick.           If necessary, continue simmering a few more minutes           with the pot UN-covered to thicken the sauce more.           Or if it has thickened too much, add a few tablespoon of water. 13. Serve with Rice & Bread.