Lamb with Black-Eyed Beans
Lamb with Black-Eyed Beans.
Lamb with black-eyed beans is a wonderfully hearty meal. It’s one of my favourite ways to have lamb. The meat is slow cooked so it’s perfectly tender. The rich tomato sauce is packed with flavour from the herbs and spices and the beans soak up the flavours from the sauce. Absolutely delicious.
There are several different ways to eat Lamb with Black-Eyed Beans
Lamb with black-eyed beans can be served with rice. It’s also perfect just to have on its own with some really good bread.
Another alternative for this recipe is to use half the quantity of meat and make an excellent soup.
It’s even better on Day 2
This recipe for Lamb with black-eyed Beans can be made a day in advance. In fact, it’s actually better the second day because the beans have had the chance to bathe in the meat juices and glorious spices and soak up even more sumptuous flavours.
The quantities for this recipe will serve about 6 people
Ingredients
- 1k lamb cut into cubes This could be ½ a leg, cut and cubed and then cooked with the bone (to give extra flavour)
- a little vegetable oil for frying
- 2 onions – finely chopped
- 6 large tomatoes – chopped / or 2 cans of chopped tomatoes
- 6 cloves garlic – chopped
- juice of 1 lemon
- 2 tsp sugar
- 1tbsp freshly ground cumin
- 4 stock cubes – crumbled finely
- a good pinch of chilli flakes (optional)
- salt and freshly ground black pepper
- 2 cans of black-eyed beans
- a handful of fresh coriander leaves – roughly chopped
- wedges of lemon to offer when serving
Method
First let’s cook the lamb
Heat a frying pan, and use just enough oil to coat the bottom of the pan.
When the oil is sizzling, sear (brown) the lamb cubes, just a few at a time.
* If you put too many cubes of meat in at a time the temperature of the pan will be reduced and the meat won’t brown.
Make sure you brown the meat on all sides. Then put them into a large pan.
Carry on seering the batches of meat until they are all browned.
Put a little water into the frying pan to deglaze the pan – this makes sure you get all the tasty morsels from the lamb which may have stuck to the sides. Then add that to the seered lamb.
Using the frying pan again put in a little more vegetable oil and fry the onions until they become translucent and begin to brown. Then add the onions to the lamb.
Put all the remaining ingredients except the black-eyed beans and the fresh coriander into the pan with the lamb and pour over enough water to completely cover everything.
Put the pan on to the heat and bring it to the boil, then reduce the heat down to a gentle simmer.
Reduce the heat and simmer for about 2 hours
Cook the lamb over a low heat for about 2 hours (when the lamb is cooked you should be able to simply cut through it with a spoon).
Add the black-eyed beans for the last 20 minutes of cooking to allow them to absorb the wonderful flavours from the meat.
Just before you serve your Lamb with Black-Eyed Beans
Stir in the coriander leaves just before serving.
This is such a tasty recipe, I do hope you’ll try it.
Let me know how you get on with it.
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