Black Eyed Pea Stew
- 1 Onion chopped
- 3 Tbsp. Oil
- 2 Garlic cloves minced
- 1 1/2 lbs. Lamb or veal cubed
- 1 lb. Tomatoes peeled and chopped
- 3 Tbsp. Tomato paste
- 1 lb. Dried blacked-eyed peas soaked for 1 hour
- 1 tsp. Cinnamon
- 1/2 tsp. All spice
- 1-2 tsp. Sugar
- Salt and pepper
Fry onions until golden. Add garlic.
Season and add meat and brown all over. Add tomatoes and tomato paste.
Drain black-eyed peas and simmer in fresh water for 15 minutes, drain, and add to meat.
Add spices and cook for 2 hours, adjusting seasoning and add sugar if needed.