Levantine cuisine · Soups & Stews

Yakhnet Loubieh

Black-eyed peas with lamb, tomato paste and plenty of garlic, slowly braised until tender.

Ingredients · for 4 servings

• 300 g black-eyed peas (dried)
• 400 g lamb shoulder (diced)
• 2 onions
• 6 garlic cloves
• 3 tbsp tomato paste
• 1 tsp cumin
• 1 tsp baharat
• 1 l meat stock
• 1/2 bunch fresh cilantro
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Soak the black-eyed peas in cold water overnight, drain and rinse; dice the onions and finely chop the garlic.
2. Heat 2 tbsp olive oil and sear the lamb cubes over high heat for 6 min. on all sides until deeply browned, then remove.
3. Cook the onions in the pot for 7 min. until soft, add the tomato paste, cumin and baharat and fry for 2 min. until the paste smells deep red and fragrant.
4. Add the meat and beans, cover with the hot stock and simmer covered over low heat for 55–65 min. until the beans are creamy and tender – season with salt only at the end.
5. Remove the lid and let it reduce uncovered for 10 min. until the sauce is thick and just covers the beans.
6. Fry the garlic with the remaining olive oil and the chopped cilantro for 1 min., stir into the stew, adjust the seasoning and serve hot.