Lamb with Black-eyed Beans and Pumpkin

Cooking time:     2 hrs 15 mins plus soaking time
Serves:                 4

What you need

450g boneless John Penny lean lamb
1 litre chicken or lamb stock
75g black-eyed beans, soaked for 6 hours, or overnight
1 onion, chopped
2 garlic cloves, crushed
2½tbsp tomato purée
1½tsp dried thyme
1½tsp palm or vegetable oil
1tsp mixed spice
½ tsp salt and ground black pepper

a little hot pepper sauce

115g pumpkin flesh, chopped

How to cook

Put the lamb in a large pan with the stock or water and bring to the boil. Skim off any foam, then reduce the heat, cover and simmer for 1 hour.

Stir in the drained black-eyed beans and continue to cook for about 35 minutes.

Add the onion, garlic, tomato purée, thyme, oil, mixed spice, black pepper and salt and hot pepper sauce and cook for a further 15 minutes, until the beans are tender.

Add the pumpkin and simmer for 10 minutes until the pumpkin is very soft or almost mushy. If a firmer texture is preferred, cook the pumpkin for about 5 minutes only, until just tender. 

Serve with boiled yam, plantains or sweet potatoes.

Cooks tip: Dried white beans can be used instead of black-eyed beans. 

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