FreeFrom Spiced lamb with okra and chickpeas
Corn, dairy, egg, gluten, lactose, nut, soya & wheat free
One of those casserole dishes that tastes even better if it is allowed 24 hours to rest and for the flavours mature….
3 tbsp olive oil
3 heaped tsp ground cumin
1 large onion, chopped finely
3 large cloves garlic, sliced
1 large red chili, pipped and sliced finely
125g okra, topped, tailed and sliced
400g / 14oz lamb fillet cut in large dice
4 lamb’s kidneys, cored and cut in small dice
200g / 7oz / 1 medium aubergine/eggplant,
halved lengthways and sliced thickly
1 heaped tsp dried thyme
340g / 12 oz cooked/tinned chickpeas
2 x400g / 14 oz tins chopped tomatoes
sea salt and freshly ground black pepper
Heat the oil in a heavy pan and add the cumin. Stir around then add the onion, garlic and chili. Fry gently for a few minutes then add the okra and continue to fry gently for a further few minutes until t he onion is softening.
Add the lamb fillet and turn up the heat. Cook briskly for a couple of minutes then add the kidney, aubergine/eggplant, thyme, chickpeas and tomatoes.
Stir well and season lightly with sea salt and freshly ground black pepper.
Bring to the boil then cover and reduce the heat to a gently simmer for at least 1 hour.
Leave to cool over night if possible.
To serve, reheat gently and adjust the seasoning to taste.
Serve with a selection of green vegetables (we used a mixture of steamed green beans and steamed chard) and, if you want extra ’bulk’ gluten-free bread or rice.
Serves 4 – per portion
24g Fat (8g Sat fat, 12 mono, 2g poly)
23g Carbohydrate of which 140g Sugar
4g Fibre, 200g Sodium, 0.5g salt
Good Source – B2,B6,B12- Iron, Zinc
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