Lamb Vegetable Stew

Ingredients

• 600 g lean lamb meat (from the shank)
• 300 g okra pods
• 400 g pumpkin flesh (peeled and deseeded)
• 1 onion
• 3 garlic cloves (finely chopped)
• 2 large tomatoes
• 3 tbsp oil
• 2 Bay leaves
• 0.5 tsp ground cumin
• 1 tbsp Tomato Paste
• 1 tsp curry powder
• Salt
• ground pepper
• 1 tbsp Lemon Juice
• 100 ml dry white wine
• 100 ml meat broth

Instructions

1. 1.

   Cut the lamb into large, bite‑size pieces.

2. 2.

   Wash and halve the okra pods crosswise.

3. 3.

   Cut the pumpkin flesh into large, bite‑size pieces.

4. 4.

   Peel and chop the onion. Blanch the tomatoes for a few seconds, cool, peel, quarter and seed them.

5. 5.

   Brown the meat in a large pan, remove it, then sauté the onion and garlic while stirring; add the meat back, along with bay leaves, cumin, tomato paste and curry, and cook together. Pour in wine and broth. Cover with okra and pumpkin, simmer on low heat for about 40‑60 minutes until the meat is tender. Finally stir in the tomatoes, simmer for another 5 minutes, then season the stew with lemon juice, salt and pepper before serving.