Lamb & okra casserole

May 21, 2017 | Lunch / Supper / Mains | 0 comments

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.


Serves 2-3

  • 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




  1. Heat oil in a large saucepan over medium–high heat.
  2. Season lamb with salt and pepper, then cook in batches, turning for 3 minutes or until browned.
  3. Remove and set aside.
  4. Add onions, carrot and celery to pan and cook, add some more oil if necessary and keep stirring, until softened
  5. Add garlic, cumin and cumin seeds, chilli and cook, stirring, for 1 minute.
  6. Add tomato paste and cook for a further minute and then the cayenne pepper and the okra.
  7. Stir for a few minutes. Add to the slow cooker with the lamb and stock. Season.
  8. Cook on low for 8 hours or high for 4 hours with the lid on.
  9. Add the spinach for the last minute or two and stir in. It should be just wilted
  10. Serve with mashed swede and quinoa