This is a rich lamb stew with okra and celery in creamy white wine sauce, a great meal for family and friends.
The recipe is adapted from Cooking for All Occasions by Norma McMillan.
Ingredients:
500 g lean lamb, cubed
2 tbsp chopped fennel leaves
2 tbsp plain flour
1 garlic clove, halved
1 large onion, finely sliced
2 celery stalks, chopped
200 g okra
2 tbsp chopped fresh parsley
150 ml white wine or stock
60 ml soured cream
60 ml double cream
1 x 200 g can chopped tomatoes
1 tsp dried thyme
season to taste
Method:
Wash, trim and cut the okra into 2,5 cm pieces.
Season the lamb cubes and rub with the fennel leaves. Leave in a cool place for 1 hour.
Coat the cubes with the flour.
Heat some oil with the garlic in a deep frying pan or wok.
Discard the garlic. Add the lamb cubes, in batches, and fry until they are browned on all sides.
Remove the cubes from the pan as they brown.
Add the onions to the pan and fry until softened.
Stir in the celery, okra, parsley and wine or stock and bring to the boil.
Return the lamb cubes to the pan, cover and simmer for 15 minutes.
Mix together the soured cream and double cream. Stir the cream mixture into the pan.
Re-cover and cook gently for a further 20 minutes.
Stir in the canned tomatoes and thyme into the pan.
Re-cover and simmer on low heat for 30-45 more minutes or until the lamb is tender.
Serve hot and enjoy!
Bon Appetit!
