Lamb & Okra Casserole

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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

Cook

30min

Cut the shallot and leek into fine strips, roughly cut the celery and smash the whole bulb of garlic.

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.

Trim the lamb removing any excess fat. Cut into bitesize pieces.

When the vegetables have softened, add the lamb to the pan. Add the Worcester sauce and mustard and mix.

When the lamb is nicely browned, add the water with the stock cube to just cover.

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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