Lamb ‘gumbo’

Lamb ‘gumbo’

Serves

4

Prep Time

20

Cook Time

150

Ingredients

1kg Boneless lamb neck fillet , chopped into 3cm pieces 2 tbsp extra-­‐virgin olive oil

3 tbsp Plain flour 1 tbsp. paprika

½ tsp Salt

½ tsp Freshly ground pepper 1 tbsp. Mexican chilli powder

180 grams Lamb sausage, removed from casings and roughly chopped

½ cup Dried blackeyed beans

½ bunch Thyme 2 bayleaves

2 Onions

4 Garlic cloves

500 ml Salt-­‐reduced beef stock

2 x 400gram Tins baby roma tomatoes 4 strips lemon zest

150g Okra, chopped roughly

To Serve:

Brown rice

Vinegary hot

Sauce Lemon

Wedges

Method

  • Preheat oven to 180°C.
  • Cover Blackeyed peas with water, set aside.
  • Mix flour, paprika, chilli powder, salt and pepper in a bowl and Toss lamb chunks in the flour mixture, shaking off excess.
  • Bring a large heavy based casserole to medium heat and add 1 tbsp oil. Brown lamb pieces in batches not overcrowding, removing to a papertowel-­‐ lined plate to drain. Add another tbsp. oil, and brown onion and garlic.
  • Add meat back to pan, add stock, tomatoes, thyme, lemon zest and soaked beans. Bring to a simmer and cover in foil. Place into oven for 2.5 hours or until very tender.
  • Remove and being very careful of steam, uncover and add okra, cover and set aside until soft, about 15 minutes.
  • Serve with rice, lemon wedges and hot sauce if you desire.

Tips

  • You can use any other type of bean you prefer such as cannellini, or butter beans.
  • If using rice, you can place rice under the stew and mix together slightly.
  • You can substitute 150g of green beans or zucchini instead of okra if you prefer.
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