Michelle's FreeFrom Spiced lamb with okra and chickpeas
Corn, dairy, egg, gluten, lactose, nut, soya & wheat free

One of those casserole dishes that tastes even better if it is allowed 24 hours to rest and for the flavours mature….

3 tbsp olive oil
3 heaped tsp ground cumin
1 large onion, chopped finely
3 large cloves garlic, sliced
1 large red chili, pipped and sliced finely
125g okra, topped, tailed and sliced
crossways
400g / 14oz lamb fillet cut in large dice
4 lamb’s kidneys, cored and cut in small dice
200g / 7oz / 1 medium aubergine/eggplant,
halved lengthways and sliced thickly
1 heaped tsp dried thyme
340g / 12 oz cooked/tinned chickpeas
2 x400g / 14 oz tins chopped tomatoes
sea salt and freshly ground black pepper

Heat the oil in a heavy pan and add the cumin. Stir around then add the onion, garlic and chili. Fry gently for a few minutes then add the okra and continue to fry gently for a further few minutes until t he onion is softening.
Add the lamb fillet and turn up the heat. Cook briskly for a couple of minutes then add the kidney, aubergine/eggplant, thyme, chickpeas and tomatoes.
Stir well and season lightly with sea salt and freshly ground black pepper.
Bring to the boil then cover and reduce the heat to a gently simmer for at least 1 hour.
Leave to cool over night if possible.
To serve, reheat gently and adjust the seasoning to taste.

Serve with a selection of  green vegetables (we used a mixture of steamed green beans and steamed chard) and, if you want extra ’bulk’ gluten-free bread or rice.

Serves 4 – per portion

461 Calories
29g Protein
24g Fat (8g Sat fat, 12 mono, 2g poly)
23g Carbohydrate of which 140g Sugar
4g Fibre, 200g Sodium, 0.5g salt
94mg Calcium

Good Source – B2,B6,B12- Iron, Zinc

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