FreeFrom Spiced lamb with okra and chickpeas
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
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.
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