Recipe
Lamb ‘Gumbo’
Braised lamb neck fillet and lamb sausage chunks in a thick tomato stock with white wine, garlic, thyme, bay leaves, okra and blackeyed peas, Vinegary hot sauce and lemon wedges.
- Serves 4
- Prep Time 20 mins
- Cooking Time 150mins
Ingredients
- Serves 4
To Serve
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- 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 white wine to deglaze pan, and scrape off the bottom of the pan.
- 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.