Black Eyed Peas Keema Curry Pita Sandwich Food

JAMAICAN BLACK-EYED PEA CURRY

Steps:

• Heat a pot over medium heat, and add the oil, onion, and garlic. Sauté until the onion is soft, about 5-7 minutes.
• Add the scotch bonnet or habanero peppers, thyme, curry powder, black pepper, and 1 teaspoon of salt. Stir to coat everything in curry powder and let cook about 30 seconds. Add the potatoes and sauté for 1 minute. Then add the black-eyed peas and water. Partially cover, bring to a simmer and let cook until the potatoes are just fork tender, about 12-15 minutes.
• Add the coconut milk and continue to simmer with the lid off for 15 minutes to reduce and meld the flavors. Turn off the heat and add the lime juice. Taste and add salt to taste.

LOBIA KEEMA (PAKISTANI BLACK EYED PEAS)

Steps:

• Heat oil in a large deep skillet over medium-high heat. Add onion, and saute until light golden, then throw in the garlic and cook for 1 minute.
• Put in 1/4 cup of the water and tomato, then season with salt, red chili powder, cumin, and turmeric. Simmer for 1 minute.
• Add beef and cook for at least 10 minutes, adding another 1/4 cup of the water when it gets dry. When the beef mixture is fully cooked and again dry, pour in the black-eyed peas.
• Cook for 3 minutes. Stir in the remaining 1/4 cup of water, and reduce the heat to low. Cover and simmer until all of the water has evaporated 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, cilantro, and green chilies over the top.
• Serve with warm pita/naan, 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.

KEEMA WITH PEAS AND RICE

Steps:

• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Remove with a slotted spoon to a medium bowl. Discard the fat.
• Heat the remaining 1 tablespoon vegetable oil in the skillet over medium-high heat. Add the onion and ginger and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the tomatoes, garam masala and turmeric and cook, stirring, until the tomatoes are softened, about 1 minute; season with 1 teaspoon each salt and pepper. Return the meat to the skillet; stir in the yogurt and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium low and cook until the mixture is thick (similar to chili), about 12 minutes.
• Stir in the peas and cook until heated through, about 2 minutes. Season with salt and pepper.
• Divide the rice among bowls and top with the meat mixture. Top with yogurt and cilantro and serve with lime wedges.

BLACK EYED PEAS KEEMA CURRY PITA SANDWICH

Steps:

• Mince onion, garlic cloves, carrot and green bell pepper.
• In a large skillet, heat canola oil and cook garlic and ginger over medium heat until fragrant. Stir in onion, carrot, ground beef, green bell pepper and curry powder. Cook until ground beef are browned. Then stir in black eyed peas.
• Stir in tomato ketchup, soy sauce, maple syrup, salt and pepper. Sauté for about 1 minute. Then add cocoa powder. Stir to coat. Turn off the heat.
• Halve each pita bread and spoon the keema curry into each pita bread.

KEEMA WITH PEAS

Steps:

• Chop the onion, garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps.
• Add the spices and fry for 1 min. Add the tomatoes and bring to a simmer, cook for 1 min, then stir in the yogurt, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 mins. Add the frozen peas and cook for 5 mins, then stir in the coriander. Serve with Indian breads or poppadums, chutney and some more yogurt.

CURRIED BLACK-EYED PEAS

Steps:

• In a large pot over medium-high heat, sauté the garlic, onion, and habanero with the olive oil and a pinch of salt for 5 to 7 minutes.
• Stir in the curry powder and cook until the onions are nicely coated, then add in the beans and water. Turn down the burner to medium-low, cover the pot, and cook for about 20 minutes.
• Stir in the coconut milk, turn down the burner to low, and simmer with the pot cover off for 30 minutes or until the beans are tender.
• Stir in the 1 tablespoon of salt and add the pepper, cilantro, and lime juice. Taste your beans! Add more salt if you like, keep simmering, tasting your beans until they are seasoned and cooked through to your liking.

GREEK SALAD PITA SANDWICH

Steps:

• In a large bowl whisk the first 4 ingredients until well blended.
• Add next 4 ingredients and toss to combine.
• Season salad with salt and pepper.
• Carefully open pita breads at cut end.
• Fill each with salad.
• Serve immediately.

ULTIMATE KEEMA CURRY

Steps:

• Fry up your sliced onion until golden brown then add your blended onions and cook until it dry & darker golden brown. Add ginger garlic paste.
• Add your fennel seeds, turmeric, paprika, salt & pepper, red curry powder& cumin seeds. Cook 3 minute You can drizzle in a little more oil if needed.
• Add tomatoes and lemon juice stir well keep simmering.
• Add your red and green peppers/capsicums. Keep simmering till mixture is paste form.
• Add your dried herbs ground cumin; ground coriander and sugar cook 2min, and then add meat.
• Cook for 5-7 min (until meat is no longer red).
• Add 1-2 cups of water simmer 20 minutes (until almost dry).
• Keep simmering add your Garam Masala and cilantro with a 3 tbl of oil.