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Lamb Chops with Black-eyed Peas | Lamb Chops with Black-eyed Peas Recipes | Lamb Chops with Black-eyed Peas Recipe

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Lamb Chops with Black-eyed Peas

1 (20 ounce) can black-eyed peas, drained

2 medium onions, chopped

1/4 cup margarine

1/2 teaspoon allspice and pepper

2 pound lamb, cubed

2 cups rice

4 to 4 1/2 cups beef broth

2 teaspoon salt

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Cook lamb cubes with salt and spices until tender. SautÈ onions into margarine until light brown. To a 4-quart pot, add meat, onions, black-eyed peas, and rice alternately and in layers. Cover with broth. Bring to boil, cover and simmer over low fire for 50 minutes, or until rice is tender and water is absorbed. Let cool for 1/2 hour. Then turn pot upside down in a platter. Serve with yogurt. Makes 6-8 servings.

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