Mbahal
Ingredients
-
1
cup
jasmine rice
-
½
cup
dried black-eyed peas, soaked overnight, drained
-
3
tsp
Diamond Crystal kosher salt
-
2
Tbsp
peanut or vegetable oil
-
8
oz
boneless lamb shoulder, cut into 1" pieces
-
1
large
onion, coarsely chopped
-
1
cup
cherry tomatoes
-
1
Tbsp
tomato paste
-
4
cups
low-sodium chicken or beef broth
-
1
small
Italian eggplant, cut into 1" pieces
-
1
whole
habanero or Scotch bonnet chile
-
2
whole
bay leaves
-
2–3
Tbsp
fish sauce
-
2
Tbsp
tamarind paste (optional)
-
10
pods
okra, trimmed
-
1
cup
creamy natural peanut butter
-
2
tsp
freshly ground black pepper
-
as needed
none
lime wedges (for serving)
Instructions
- Soak the rice in water for 30 minutes.
- If using dried black-eyed peas, boil them with salt until tender, then drain.
- Heat oil in a pot, brown the lamb, then cook the onion until softened.
- Add tomatoes and tomato paste, cooking until the tomatoes blister and soften.
- Pour in broth and add eggplant, chile, bay leaves, fish sauce, and salt; simmer until eggplant is softened.
- Add okra and cook until softened, then set aside the vegetables.
- Stir in peanut butter, then add the drained rice and cook until tender and thickened.
- Discard bay leaves, stir in pepper and the reserved black-eyed peas.
- Serve topped with the reserved vegetables and lime wedges.
Nutrition Facts (estimated)
Servings
6
Calories
450
Total fat
15g
Total carbohydrates
60g
Total protein
20g
Sodium
800mg
Cholesterol
50mg
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