Lobia Keema (Pakistani Black Eyed Peas)

Name: Lobia Keema (Pakistani Black Eyed Peas)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 5 tbsp vegetable oil; 1 small onion; 0.25 tsp garlic; 0.75 cup water; 1 small tomatoes; 1 tsp salt; 0.5 tsp chili powder; 0.5 tsp ground cumin; 0.125 tsp ground turmeric; 0.5 lb ground beef; 1 can black-eyed peas (15 ounce); 0.125 tsp garam masala; 2 tsp lemon juice; 1 tbsp fresh cilantro; 0.5 tsp green chili pepper

Beef, black-eyed peas and tomatoes simmered on the stove and spiced with chilli and cumin. Serve with warm pita/naan, raita.

35 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 20 min · 35 min total
Difficulty: medium

1
Heat oil in a large deep skillet over medium-high heat. Add onion, and saute until light golden, then throw in the garlic and cook for 1 minute.
1 min
2
Put in 1/4 cup of the water and tomato, then season with salt, red chili powder, cumin, and turmeric. Simmer for 1 minute.
1 min
3
Add beef and cook for at least 10 minutes, adding another 1/4 cup of the water when it gets dry. When the beef mixture is fully cooked and again dry, pour in the black-eyed peas.
10 min
4
Cook for 3 minutes. Stir in the remaining 1/4 cup of water, and reduce the heat to low. Cover and simmer until all of the water has evaporated and you can see the oil.
3 min
5
Remove from the heat and mix in the garam masala. Transfer to a serving dish and sprinkle the lemon juice, cilantro, and green chilies over the top.
6
Serve with warm pita/naan, raita (yogurt laced with a dash each of salt, black pepper, cumin powder and chopped green chilies), and finely sliced onion laced with lemon juice.