LOBIA KEEMA (PAKISTANI BLACK EYED PEAS)
Make and share this Lobia Keema (Pakistani Black Eyed Peas) recipe from Food.com.
Provided by Member 610488
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- 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 fully cooked and again 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 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.
Nutrition Facts : Calories 368.4, Fat 26.3, SaturatedFat 5.7, Cholesterol 38.6, Sodium 946.1, Carbohydrate 17.6, Fiber 4.3, Sugar 1.5, Protein 16.1
LOBIA (BLACK-EYED PEAS CURRY)
Make and share this Lobia (Black-Eyed Peas Curry) recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil.
- Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes.
- Heat oil in deep saucepan. Add onion, garlic, ginger and cumin.
- Fry 10 minutes and add tomato. Cook another 5 minutes and add lobia (black eyed beans) and cooking liquid. Continue to simmer, uncovered, until lobhia are soft but not completely dissolved.
- Mixture should be soupy.
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