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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
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Lamb & Okra Casserole

Recipe ID :778 Posted on 11 JUN 2015
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Serves 8

Cook 30min
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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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SuzukiSashimi
Recipe By
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SuzukiSashimi
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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.

Category

Others Boiled Easy Peasy Simmer Stew / Hot Pot Stir Fried Lamb Okra Root Vegetables Salad Vegetables Spices Tomato Autumn Christmas Dinner Home Party Winter

Related celery garlic Scotch bonnet Worcester sauce mixed herbs turmeric mustard stock cube
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