Spicy Lamb Stew with Yam and Okra
Main Course / Dairy Free / Gluten Free / Lactose Free / Nut Free / Shellfish Free / Caribbean / Low Sodium
Submitted by: Lead Cooks Working Group
750 gms Lamb (for stewing) - cubed (boneless weight)
30 mls or 2 tbsps Cooking oil
375 gms Okra topped and tailed then chopped
750 gms Yams – peeled and chopped (approx weight)
3 Onions - diced
5 Garlic cloves – chopped
Half tbsp Fresh ginger – peeled and finely chopped
6 Tomatoes – diced (medium size)
50 gms Tomato paste – thinned with a little water
1 tsp Turmeric
Half tsp Cinnamon
Half tsp Ground coriander
1 Hot chilli (depending on taste and spiciness), such as Thai chillies or scotch bonnets – de-seeded and finely chopped (wear gloves - if possible)
Half bunch Fresh coriander – leaves picked from stems and coarsely chopped
300 gms White basmati or long-grain rice
400 gms Carrots
1. In a heavy bottomed stockpot, brown off the lamb cubes in the cooking oil and remove lamb from pot.
2. In the same pot, sauté the onions, garlic, and ginger with the turmeric, cinnamon, ground coriander and chilies until the onions are semi-soft and the garlic has started to release an aroma.
3. Stir in the diced tomatoes with any juices, tomato paste, and lamb. Add water just as needed to cover the meat, bring to a boil. Reduce heat to a simmer and cover. Cook for about hour and a half or until meat is tender.
4. Stir in okra and yam. Cook until yam is fork-tender.
5. Add salt to taste.
Cook the rice according to your own preferred method or boil or to packet instructions then drain before serving.
Wash and chop carrots then boil, roast or steam until cooked. Serve with the stew and rice
Serve over rice, garnished with fresh chopped coriander
Okra can be expensive. Frozen Okra is cheaper or you can substitute with aubergine or green beans
For the lamb, use shoulder or leg, boned and cubed. Alternatively, use lamb necks (one per person). You can also substitute with mutton but add 45 minutes more cooking time or until the mutton is tender.