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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Celticevergreen
Servings: 4
5 tablespoons vegetable oil
1 small onion, finely chopped
¼ teaspoon garlic, minced
¾ cup water, divided
1 small tomato, chopped
1 teaspoon salt
½ teaspoon chili powder
½ teaspoon ground cumin
⅛ teaspoon ground turmeric
½ pound ground beef
1 15 ounce can black-eyed peas, drained
⅛ teaspoon garam masala
2 teaspoons lemon juice
1 tablespoon fresh cilantro, chopped
½ teaspoon green chili pepper, finely chopped
Heat oil in a large deep skillet over medium-high heat. Add onion, and sauté until light golden, then throw in the garlic and cook for 1 minute. Put in ¼ cup of the water and tomato, then season with salt, red chili powder, cumin, and turmeric. Simmer for 1 minute. Add beef and cook for at least 10 minutes, adding another ¼ cup of the water when it gets dry. When the beef mixture is fully cooked and again dry, pour in the black-eyed peas.
Cook for 3 minutes. Stir in the remaining ¼ 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.
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. 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.