Recipe by Asma
"This is a Pakistani dish. When ever my mother makes this dish there is none left. She does not like to be heavy handed with spices, which makes her cooking light, yet aromatic. We usually eat this dish with warm pita, 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."
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onion, finely chopped
finely chopped garlic
salt, or to taste
1 (15 ounce) can
black-eyed peas, drained
chopped fresh cilantro
finely chopped green chile peppers
I make this wonderful dish each time I have leftover roast beef. In fact, I purposely make to much roast so that we can have this dish! The only way I deviate from this recipe, is to double the ingredients, otherwise, I follow the directions to a “T.” Substitutions and deletions just aren’t right. I serve it atop boiled jasmine rice and my sides are Asma’s choice, warm pitas, raita, and finely sliced onions laced with lemon juice.
This dish is F A N T A S T I C!
I made this with ground beef. I'm giving it three stars because, made as written, I would think this would be an incredibly bland dish. I added the seasonings to personal taste, and it turned out great. Served over basmati rice. Thanks, Asma!
This is good, i used lean ground beef and 1 clove minced garlic. i omitted the cilantro and chopped pepper. Served over rice. Thanks Asma
I agree with many of the other reviewers that the ingredient need to be increase especially the spices. What i find a little strange is that the spices are added to the meat and water when in fact in Indian cooking spices a fried briefly to release their flavours. I therefore added them to the onions just before adding the meat which i also fried briefly. All in all this is a simple, quick and tasty meal. I served it with a little Basmati Rice, Naan bread, Lettuce with a spoon of Raita on top.
This was absolutely delicious. It tasted even better than it smelled whilst cooking! I've even made it with turkey mince to great results. This one is definitely a keeper.
This recipe is excellent. It tastes delicious and isn't too hard to make.
We need to develop a better name for this recipe because the current title doesn't do it justice. For someone like myself who likes spices (yes, I also increased the amount of spices used) and wants to increase protein intake, this is a wonderful dish. The cumin, the heat of the chili powder and chilies, and the aroma of the garam masala really blend and flavor the beef well. The only reason I didn't give the recipe 5 stars is because this is essentially a bowl of beef. As Asma suggested, warm up some pita bread, make the raita (fyi: for those unfamiliar with Middle Eastern cooking, she means plain yogurt - not vanilla!), etc. I purposely double the dish, so that I can take any leftovers for lunch where I serve the meat on top of lettuce, additional tomatoes and a light vinaigrette (sometimes just additional lemon juice, but usually a bit of oil and vinegar.) Delicious.
Being of Indian decent, I thought it was unusual to see these spices in a beef dish (we didn't grow up eating beef in our house for the sake of Hindu family members). So I had to give it a try! Glad I did. The flavors are much more subtle than I'm used to, but I liked the overall result. Very easy dish. I didn't have tomatoes, so tossed in about 1/4 cup picante sauce instead. Also, used very lean ground beef (4% fat) and reduced the amount of oil to 2 TBSP. It would've been too greasy otherwise (but I have noticed that food from Pakistani restaurants is very oily, so that might be a cultural preference). For anyone who can't find the spices in their area, you may order them online from Penzeys.com. I've been using them for years--the quality of spices is excellent, and they can be cheaper than the local grocery store.
* Percent Daily Values are based on a 2,000 calorie diet.
Minced Beef with Black-Eyed Beans
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 243
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