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.
