Khoresh-e Loobia Cheshm Bolboli (Black-Eyed Bean and Lamb Stew)
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Ingredients
- 450 g diced lamb shoulder
- 400 g black-eyed peas
- 1 onion, finely chopped
- 2 garlic cloves
- 400 g tinned chopped tomatoes
- 1 tsp ground turmeric
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 460 kcal
- Protein
- 27.4 g
- Carbohydrate
- 20.1 g
- of which sugars
- 6.3 g
- Fat
- 28.9 g
- of which saturates
- 10.3 g
- Fibre
- 6.7 g
- Salt
- 0.78 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion and garlic for 5 minutes, then add the diced lamb and turmeric and brown for 6-8 minutes.
- 2
Stir in the tinned chopped tomatoes and 300ml water, bring to a simmer, cover and cook gently for 40 minutes until the lamb is tender.
- 3
Add the black-eyed peas and simmer uncovered for 10 minutes until the sauce has thickened.
- 4
Taste and season with salt and pepper.
- 5
Serve hot with basmati rice.
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