Lamb & okra casserole
Lamb is as good source of zinc, which is needed for white blood cell production and DNA function. It is an important factor in the embryo & foetal development. It also helps moderate hormone levels and reduce morning sickness. Quinoa, is a good source of magnesium, protein and fibre.
- Olive oil
- 250g (0.5lb) grass fed (if possible) lamb shoulder, cut into 4 cm pieces
- 1 onions, finely chopped
- 1 carrot, finely chopped
- 1 celery stalks, finely chopped
- 1 garlic cloves, crushed
- ½ fresh red chili de-seeded, finely chopped,
- 2 tbsp tomato paste
- 1 tsp cumin ground
- 1 tsp cumin seeds
- 150ml or (5fl oz) chicken or lamb stock
- 50g (2 oz) okra, tops trimmed.
- 2 handfuls fresh spinach leaves
- Heat oil in a large saucepan over medium–high heat.
- Season lamb with salt and pepper, then cook in batches, turning for 3 minutes or until browned.
- Remove and set aside.
- Add onions, carrot and celery to pan and cook, add some more oil if necessary and keep stirring, until softened
- Add garlic, cumin and cumin seeds, chilli and cook, stirring, for 1 minute.
- Add tomato paste and cook for a further minute and then the cayenne pepper and the okra.
- Stir for a few minutes. Add to the slow cooker with the lamb and stock. Season.
- Cook on low for 8 hours or high for 4 hours with the lid on.
- Add the spinach for the last minute or two and stir in. It should be just wilted
- Serve with mashed swede and quinoa