This hearty home-style dish is made by simmering diced lamb with cooked black-eyed peas in a tomato paste sauce. It is a popular classic for lunch or dinner, often served with rice pilaf.
Heat the cooking oil in a pot and add the diced lamb. Cook over medium heat until the meat releases its juices and they evaporate.
Add the finely chopped onion and sauté for a few minutes. Stir in the tomato paste and red pepper flakes.
Add the hot water, cover the pot, and simmer over low heat until the lamb is tender.
Add the cooked black-eyed peas and salt to the pot. Simmer together until the sauce thickens.
Boil and drain the black-eyed peas separately before adding them to the lamb. If raw peas are cooked with the lamb for a long time, they may still be tough inside. Contains no allergens.
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