Lamb gumbo
Ingredients
- 1kg boneless lamb neck fillet, chopped into 3cm pieces
- 2 tablespoons extra virgin olive oil
- 3 tablespoons plain flour
- 1 tablespoon paprika
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 tablespoon Mexican chilli powder
- 180g lamb sausage, removed from casings and roughly chopped
- ½ cup dried black-eyed peas
- ½ bunch thyme
- 2 bay leaves
- 2 onions
- 4 cloves garlic
- 500ml salt-reduced beef stock
- 2 400g tins baby Roma tomatoes
- 4 strips lemon zest
- 150g okra
- tabasco sauce
- dash of white wine
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