Black Eyed Peas Keema Curry Pita Sandwich Recipes

LOBIA KEEMA (PAKISTANI BLACK EYED PEAS)

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.

SOUTHERN-STYLE BLACK-EYED PEAS

Steps:

• Soak black-eyed peas in a bowl of water for at least 2 hours, or overnight.
• Heat oil in a large, heavy saucepan over medium heat. Saute onion and garlic in the hot oil until onion is translucent, about 5 minutes. Add smoked ham hocks and water. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour.
• Drain peas and add to the pot along with seasoned salt, onion powder, cumin, black pepper, red pepper, and bay leaves. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour. Uncover the pot and cook until beans are tender, about 30 minutes more. Remove bay leaves and ham hocks before serving.

BLACK EYED PEAS KEEMA CURRY PITA SANDWICH

Steps:

• Mince onion, garlic cloves, carrot and green bell pepper.
• In a large skillet, heat canola oil and cook garlic and ginger over medium heat until fragrant. Stir in onion, carrot, ground beef, green bell pepper and curry powder. Cook until ground beef are browned. Then stir in black eyed peas.
• Stir in tomato ketchup, soy sauce, maple syrup, salt and pepper. Sauté for about 1 minute. Then add cocoa powder. Stir to coat. Turn off the heat.
• Halve each pita bread and spoon the keema curry into each pita bread.