Minced Beef with Black-Eyed Beans

This is a Pakistani dish. When ever my mother makes this dish there is none left. She does not like to be heavy handed with spices, which makes her cooking light, yet aromatic. We usually eat this dish with warm pita, 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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 372 Calories

Ingredients

• 2 teaspoons lemon juice
• 1 teaspoon salt, or to taste
• ½ teaspoon ground cumin
• 1 tablespoon chopped fresh cilantro
• 1 small onion, finely chopped
• ½ teaspoon chili powder
• 1 small tomato, chopped
• 5 tablespoons vegetable oil
• ¾ cup water, divided
• ⅛ teaspoon ground turmeric
• 1 (15 ounce) can black-eyed peas, drained
• ⅛ teaspoon garam masala
• ¼ teaspoon finely chopped garlic
• ½ pound minced beef
• ½ teaspoon finely chopped green chile peppers

Recipe Instructions

Step 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. Put in 1/4 cup of the water and tomato, then season with salt, red chili powder, cumin, and turmeric. Simmer for 1 minute.

Step 2

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 dry, pour in the black-eyed peas. 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 cooked down, and you can see the oil.

Step 3

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.