Tunisian Meat Stew with Yellow Split Peas and Spinach
Fry onion in a very large pan in oil until golden and soft. Add garlic and stir until aroma rises.
Remove aromatics and add meat, cooking until browned all over. Return aromatics.
Add yellow split peas, cover with water, and bring to boil.
Remove scum and simmer for 1 hour.
Add salt, pepper, cinnamon, and more water if necessary and cook for another 30 minutes, until meat and split peas are tender.
Add spinach and mint. Cook covered until spinach crumples into a soft mass.