1. In a large skillet, heat a drizzle of olive oil over medium-high heat.
2. Add the lamb and cook until browned on all sides.
3. Add the onion and cook until softened.
4. Stir in the saffron, cardamom, cinnamon, cumin, water, tomato puree, salt, and pepper.
5. Bring to a simmer, then reduce heat and cook for 30 minutes, or until the lamb is tender.
6. Stir in the black-eyed peas and cook for 5 minutes, or until heated through.
7. Serve with rice or your favorite side dish.
