Recipe Index

Ingredients

• 1 cup jasmine rice
• ½ cup dried black-eyed peas, soaked overnight, drained, or one 15.5-oz. can black-eyed peas, drained
• 3 tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more
• 2 Tbsp. peanut or vegetable oil
• 8 oz. boneless lamb shoulder, cutinto 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 (about 8 oz.), cut into 1" pieces
• 1 habanero or Scotch bonnet chile
• 2 bay leaves
• 2–3 Tbsp. fish sauce
• 2 Tbsp. tamarind paste (optional)
• 10 okra pods, trimmed
• 1 cup creamy natural peanut butter
• 2 tsp. freshly ground black pepper
• Lime wedges (for serving)

Method

1. Soak the jasmine rice in water to cover for 30 minutes, and if the black-eyed peas are dried, simmer them in salted water for 30 to 40 minutes until tender, then drain.
2. Brown the lamb in the peanut oil in a heavy pot over medium-high heat, seasoning with part of the salt, about 3 minutes per side undisturbed.
3. Drop the heat to medium, soften the onion for about 3 minutes, then cook the cherry tomatoes and tomato paste until the tomatoes blister, burst and form a light sauce.
4. Pour in the broth and bring the pot to a boil, then simmer the eggplant, chile, bay leaves, fish sauce, tamarind paste if using, and the remaining salt for 7 to 10 minutes until the eggplant softens.
5. Add the okra for about 5 minutes, then lift the eggplant, chile and okra out to a bowl with a slotted spoon.
6. Whisk the peanut butter into the broth, drain the rice and stir it in, then cook partially covered over low heat for 20 to 25 minutes, stirring often, until the rice is tender and the mbahal has thickened like risotto.
7. Discard the bay leaves, fold in the black pepper, the reserved chile and the black-eyed peas, and serve the rice topped with the reserved eggplant and okra and the lime wedges alongside.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data