GOMBO RAGOÛT D'AGNEAU



  • 1 kg (2,2 lbs) lamb meat (diced)
  • 500 g (1,1 lbs) okra (cleaned)
  • 1 teaspoon salt 60 g (1/2 cup) flour
  • 1 clove of garlic (peeled and cut in half)
  • 100 g (0,22 lbs) (1/2 cup) refined oil
  • 3 medium onions (cut into thin rings)
  • 3 tablespoons parsley (chopped)
  • 3 tablespoons spring onions (finely chopped)
  • 1 cup of beef broth
  • (1/2 cup) cream
  • 1 cup of tomato juice
  • 1+1/2 teaspoons of thyme

Rub the okra with salt and leave for an hour at room temperature.
Dip the meat in flour, shake off the excess flour and keep it aside. Rub the inside of a saucepan with garlic and discard the remaining garlic.
Heat the refined oil in the pan. When the oil is hot, add the onions and cook for 5-7 minutes, stirring occasionally, until they soften. Then add the cubed meats and cook, stirring, for 8-10 minutes, until the meat is browned.
Add the okra, parsley, spring onions and wine and bring to a boil, stirring occasionally. When it boils, close the lid of the pot and cook on low heat for 15 minutes.
Meanwhile, whisk the cream in a small bowl and slowly add it to the pot and cook for another 20 minutes.
Preheat your oven to medium temperature (180 C- 352 F). Take the saucepan off the heat, add the tomato juice and thyme and mix well. Close the lid of the pot again and place it in the oven. Cook for 30-45 minutes until the meat is tender. Take the pot out of the oven, transfer your food to a serving plate and serve.


 

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