SIMMER RECIPE
Lamb, Pumpkin and Okra Curry
1hrs 0mins
medium
Servings: 4
Ingredients
- 4 garlic cloves, crushed
- 2 onions, diced
- 1 thumb-sized piece of ginger
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 2 tsp fennel seeds
- 2 tsp ground coriander
- 1 tbsp ghee
- 2 organic grass-fed lamb neck fillets, diced
- 1 tin organic whole plum tomatoes
- 150g diced pumpkin/winter squash
- 100g okra, halved
- 2 green chilli's, finely sliced
- 1 handful chopped greens (we used kale and sorrel) - garnish, optional
- 4 tbsp organic full-fat live yoghurt - garnish, optional
- 324g (1 pouch) Borough Broth Organic Beef Bone Broth
Instructions
- Blitz puree ingredients (garlic, onions and ginger) in a blender.
- Heat a heavy-based frying pan on medium heat and fry off the spice mix (cumin, turmeric, fennel seeds and ground coriander) until it just starts to catch.
- Add the ghee to the pan and fry off the lamb necks with the spice mix.
- Decant into a large saucepan ensuring you scrape all of the spice mix into the pan.
- Add the chilli, broth and tomatoes and bring to a simmer.
- Add in the pumpkin and simmer until tender with a knife (approx. 10 minutes).
- In the last 3 minutes, add the okra.
- Once ready to serve, add the chopped greens and swirl in the yoghurt for the extra touch of richness.