Black-Eyed Peas and Lamb Stew |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 pound dried black-eyed peas, saoked in water for at least 1 hour | 2 onions, chopped | 2 to 3 tablespoons vegetable oil |
| 3 garlic cloves, minced | 3 pounds lamb, cut into small pieces | 3 large tomatoes, cut into small pieces |
| 1/4 cup tomato paste | 3/4 teaspoon cinnamon | 1/4 teaspoon allspice |
| 1/4 teaspoon mint | 1/2 teaspoon salt | 1/4 teaspoon freshly ground pepper |
| 1 tablespoon sugar | ||
| 1 | Drain black-eyed peas, place in a pot, cover with water, and simmer for about 20 minutes. Set aside. |
| 2 | Saute onions in vegetable oil in a large frying pan until golden. Add garlic and cook for 1 to 2 minutes, then add lamb pieces. Cook until lamb pieces are browned. Add tomato pieces and tomato paste. Add cooked black-eyed peas. Add cinnamon, allspice, mint, salt, and pepper. |
| 3 | Cook for 1 hour. |
| 4 | Add sugar, stirring well. |
| 5 | Cook for another hour, or until lamb is tender. |