Lamb & Okra Casserole

Don't be put off by the long list of ingredients, they just need chopping and cooking in one pan - try this, you won't be disappointed!

Recipe By: SuzukiSashimi (https://cookbuzz.com/kitchen/30)
Serves 8 Cook: 30 min

Ingredients

Lamb shoulder 1 kilo
Celery 1
Shallot 1
Leek 1
Garlic 1 bulb
Black pepper 1 tbsp
Salt 1/2 tbsp
Mixed herbs 1 tbsp
Turmeric 1 tbsp
Bay leaves 3-4
Scotch bonnet pepper 1/2
Tomato puree 3 tbsp
Worcester sauce 10 drops
Mustard 1 tbsp
Stock cube 1.5
Okra 250-300g

Method

1
Cut the shallot and leek into fine strips, roughly cut the celery and smash the whole bulb of garlic.
2
Put lots of oil in a pan and fry the vegetables from Step 1 together with seasonings from black pepper to tomato puree on high heat.
3
Trim the lamb removing any excess fat. Cut into bitesize pieces.
4
When the vegetables have softened, add the lamb to the pan. Add the Worcester sauce and mustard and mix.
5
When the lamb is nicely browned, add the water with the stock cube to just cover.
6
Bring to the boil then turn down to a simmer. Add the chopped okra and simmer further until the lamb is well cooked.

Tips & Note

■Cut the lamb into large chunks at Step 3 so that it becomes the right size when cooked through.
■It's delicious eaten hot but even better the following day.

Lamb & Okra Casserole

Don't be put off by the long list of ingredients, they just need chopping and cooking in one pan - try this, you won't be disappointed!

Recipe By: SuzukiSashimi (https://cookbuzz.com/kitchen/30)

Serves 8

Cook: 30 min

Ingredients

Lamb shoulder 1 kilo
Celery 1
Shallot 1
Leek 1
Garlic 1 bulb
Black pepper 1 tbsp
Salt 1/2 tbsp
Mixed herbs 1 tbsp
Turmeric 1 tbsp
Bay leaves 3-4
Scotch bonnet pepper 1/2
Tomato puree 3 tbsp
Worcester sauce 10 drops
Mustard 1 tbsp
Stock cube 1.5
Okra 250-300g

Lamb & Okra Casserole

Recipe ID :778 Posted on 11 JUN 2015

Serves 8

Cook 30min
views 8,001
printed 235

saved 0

Don't be put off by the long list of ingredients, they just need chopping and cooking in one pan - try this, you won't be disappointed!

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Ingredients

Print Ingredients Email Ingredients
1 kilo
1
1
1
1 bulb
1 tbsp
1/2 tbsp
1 tbsp
1 tbsp
3-4
1/2
3 tbsp
10 drops
1 tbsp
1.5
250-300g

Method

Cook
30min
1
Cut the shallot and leek into fine strips, roughly cut the celery and smash the whole bulb of garlic.
2
Put lots of oil in a pan and fry the vegetables from Step 1 together with seasonings from black pepper to tomato puree on high heat.
3
Trim the lamb removing any excess fat. Cut into bitesize pieces.
4
When the vegetables have softened, add the lamb to the pan. Add the Worcester sauce and mustard and mix.
5
When the lamb is nicely browned, add the water with the stock cube to just cover.
6
Bring to the boil then turn down to a simmer. Add the chopped okra and simmer further until the lamb is well cooked.

Tips & Note

■Cut the lamb into large chunks at Step 3 so that it becomes the right size when cooked through.
■It's delicious eaten hot but even better the following day.

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