Black eye peas are delicious if mixed with spices such as red chillies or jalapeno peppers. I have cooked them with lamb mince. To save time this dish can be cooked in the pressure cooker with a timer of ten minutes however if cooking in a saucepan cover and leave for up to 45 minutes to 1 hour. Check frequently as you may have to add some more water. As always lentils and beans require soaking prior to cooking and this will also reduce the cooking time.

Suitable for: Gluten free, Dairy free, and Scd diets

Prep Time : 30 mins

Serves       : 4-6 people

200g black eye peas (washed and soaked for 45 mins)
735g lamb mince
1 sliced onion
2 green chillies (Strength varies please be cautious)
200g chopped tin tomato
½ inch ginger
2 garlic cloves
1 ½ tsp salt or to taste
½ tsp coriander powder
½ tsp cumin powder
½ tsp turmeric
½ tsp red chilli powder (optional)
2 tbsp oil (I use sunflower)
300ml water
¼ tsp garam masala (optional)
½ lemon wedges (optional)


  1. Heat oil in saucepan , add chopped onion and fry until light golden/brown

  2. Remove onions from pan and blend with tomatoes, chillies, garlic, ginger and onions in food processor

  3. Transfer the mixture into the saucepan and add all the spices and stir on medium heat

  4. Add mince, cook until colour changes and keep stirring to avoid any lumps

  5. Mix in the black eye peas and add water

  6. Cover and cook. If cooking in a pressure cooker wait for the pressure whistle for 10mins

  7. Please note if cooking for 45 minutes additional water may be required

  8. The black eye peas should be soft once cooked

  9. Garnish with a pinch of garam masala and squeeze some lemon on top before serving

  10. Serve with naan, roti or wrap


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