Quick & Easy

Lamb and okra in rich tomato sauce with garlic confit

Lamb and okra in rich tomato sauce with garlic confit
4
25M
2H 30M
2H 55M

Ingredients

Garlic confit

Method

1.In a large, deep saucepan, heat oil over medium heat; cook lamb, in batches, for about 2-3 minutes or until browned all over. Remove from pan.
2.In the same pan, cook the onion, stirring, for about 2-4 minutes, or until soft. Add tomato and water; bring to the boil. Return lamb to the pan, reduce heat; simmer, uncovered, stirring occasionally, for about 1¾ hours, or until lamb is tender.
3.Add okra to lamb mixture; simmer, uncovered, for about 15 minutes, or until okra is tender.
4.Meanwhile, to make the garlic confit: Using a mortar and pestle, crush the seeds. In a small saucepan, melt the butter over low heat, cook seeds, garlic, chilli and salt, stirring, for about 10 minutes, or until garlic softens.
5.Serve casserole with garlic confit and mint.

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