YASMINS RECIPES
Black Eye Peas/Beans in Mince

Lamb/Red Meat

Black Eye Peas/Beans in Mince

Lamb mince cooked with black eye peas, tomatoes and warming spices for a hearty, flavour-packed curry.

Gluten Free
Prep20 mins
Cook15 mins
Serves4-6 people
DifficultyEasy

From Yasmin’s Kitchen

Black eye peas are delicious with warming spices such as chilli, cumin and coriander. In this recipe they are cooked with lamb mince for a hearty meal.

The dish can be made quickly in a pressure cooker, or simmered more slowly in a saucepan. Soaking the beans beforehand helps reduce the cooking time.

What you’ll need

Ingredients

  • 200g black eye peas, washed and soaked for 45 mins
  • 735g lamb mince
  • 1 onion, sliced
  • 2 green chillies (adjust to taste)
  • 200g chopped tinned tomatoes
  • 1/2 inch ginger
  • 2 garlic cloves
  • 1 1/2 tsp salt, or to taste
  • 1 level tsp coriander powder
  • 1 level tsp cumin powder
  • 1 level tsp turmeric
  • 1/2 tsp red chilli powder (optional)
  • 2 tbsp oil
  • 300ml water
  • 1/4 tsp garam masala (optional)
  • 1/2 lemon, cut into wedges (optional)

Step by step

Method

  1. Heat the oil in a saucepan, add the sliced onion and fry until light golden-brown.
  2. Remove the onions and blend with the tomatoes, chillies, garlic and ginger.
  3. Return the mixture to the saucepan, add the spices and stir over a medium heat.
  4. Add the lamb mince and cook, stirring to break up any lumps, until the colour changes.
  5. Mix in the black eye peas and add the water.
  6. Cover and cook. If using a pressure cooker, cook under pressure for about 10 minutes.
  7. Allow the pressure to drop fully before opening, then check that the peas are soft.
  8. Garnish with garam masala and a squeeze of lemon if desired.
  9. Serve with naan, roti or a wrap.

Helpful notes

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