Lamb & Black-Eyed Pea Chili


2 tablespoons
coconut oil (enough to coat the bottom of the soup pot)
4 tablespoons
Ras el Hanout
onion (diced)
fresh ginger root (peeled and minced)
1 pound
ground lamb
1 pound
black-eyed peas (soaked overnight)
1 can
coconut milk (15-ounce can)
additional diced vegetables (optional)
hot sauce (optional)

Additional Notes

Ras el Hanout is a North African spice blend. There are several recipes online (e.g., at or substitute curry powder instead.


Drain and cook the soaked black-eyed peas in fresh water to cover for a half hour or so, until nearly done.

Heat the coconut oil in a soup pot, swirling it to coat the bottom of the pan. Add the spice mixture and fry it in the oil, stirring constantly for about a minute. Take the pot off the heat before the mixture gets smoky. Add salt, the onion and ginger root and keep stirring as they fry in the spice blend. Add the lamb and brown, stirring and breaking it up as it cooks.

Drain the peas, saving the liquor. Add the drained peas to the pot with enough of their cooking liquor to produce a thick stew. Let everything simmer together for at least 20 minutes. Correct the seasoning and serve.  (Recipe #521)

Dietary Preferences: