A filling home-style dish in which diced meat is sautéed together with boiled black-eyed peas in a tomato-paste sauce. A classic recipe enjoyed alongside rice pilaf at lunch or dinner tables.
Heat the oil in a pot, add the cubed meat, and sauté over medium heat until it releases and reabsorbs its juices.
Add the finely chopped onion to the meat and sauté for a few minutes, then add the tomato paste and red pepper flakes and mix.
Add the hot water, cover, and cook over low heat until the meat is tender.
Add the pre-boiled black-eyed peas to the pot, add the salt, and simmer together until the sauce thickens.
Important: Boil the black-eyed peas separately, drain, and then add them to the meat — raw black-eyed peas can stay tough inside even after cooking with the meat for a long time. Contains no allergen.
If you leave the lid open for a few minutes at the end of the kavurma, the sauce thickens and the dish's consistency improves.
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