About this recipe:This is a Pakistani dish. Whenever my mother makes this there is none left. She isn't heavy handed with spices, which makes her cooking light, yet aromatic. We usually eat this dish with warm roti, raita and finely sliced onion with a splash of lemon juice.
5 tablespoons vegetable oil
1 small onion, finely chopped
1 small clove garlic, minced
175ml (6 fl oz) water, divided
1 small tomato, chopped
1 teaspoon salt, or to taste
1/2 teaspoon chilli powder
1/2 teaspoon ground cumin
1/8 teaspoon ground turmeric
250g (9 oz) beef mince
1 (400g) tin black-eyed beans, drained
1/8 teaspoon garam masala
1 dessertspoon lemon juice
handful chopped fresh coriander
1/2 teaspoon finely chopped green chilli
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Method Prep:15min › Cook:20min › Ready in:35min
Heat oil in a large deep frying pan over medium high heat. Add onion, and sauté until light golden, then throw in the garlic, and cook for 1 minute. Put in 1/3 of the water and tomato, then season with salt, chilli powder, cumin and turmeric. Simmer for 1 minute.
Add beef and cook for at least 10 minutes, adding another 1/3 of the water when it gets dry. When the beef mixture is dry, pour in the black-eyed beans. Cook for 3 minutes. Stir in the remaining water, and reduce the heat to low. Cover and simmer until all of the water has cooked down, 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, coriander and green chillies over the top.
This is FANTASTIC. I serve with cucumber raita and chapatis. I doubled the spices and it is just right, very flavourful and aromatic but not very spicy - just right. You must try this dish, it's really fab! - 03 Nov 2009