Serves 4 People
20 Mins Prepartation
150 Mins Cooking
INGREDIENTS
1kg boneless lamb neck fillet , chopped into 3cm pieces
180g lamb sausage, removed from casings and roughly chopped
2 tbsp extra‐virgin olive oil
3 tbsp plain flour 1 tbsp paprika
½ tsp salt
½ tsp freshly ground pepper 1 tbsp Mexican chilli powder
½ cup dried blackeyed beans
½ bunch thyme 2 bayleaves
2 onions
4 garlic cloves
500 ml salt-reduced beef stock
2 x 400g tins baby roma tomatoes
4 strips lemon zest
150g okra, chopped roughly
To Serve
Brown rice
Vinegary hot sauce
Lemon wedges
METHOD
Preheat oven to 180°C.
Cover Blackeyed peas with water, set aside.
Mix flour, paprika, chilli powder, salt and pepper in a bowl and Toss lamb chunks in the flour mixture, shaking off excess.
Bring a large heavy based casserole to medium heat and add 1 tbsp oil. Brown lamb pieces in batches not overcrowding, removing to a papertowel-‐ lined plate to drain. Add another tbsp. oil, and brown onion and garlic. Add white wine to deglaze pan, and scrape off the bottom of the pan.
Add meat back to pan, add stock, tomatoes, thyme, lemon zest and soaked beans. Bring to a simmer and cover in foil. Place into oven for 2.5 hours or until very tender.
Remove and being very careful of steam, uncover and add okra, cover and set aside until soft, about 15 minutes.
Serve with rice, lemon wedges and hot sauce if you desire.
TIPS
You can use any other type of bean you prefer such as cannellini, or butter beans.
If using rice, you can place rice under the stew and mix together slightly.
You can substitute 150g of green beans or zucchini instead of okra if you prefer.
