Sometimes, awesome taste and texture just takes time and there is no way around it. Here is a slow cook recipe for a leisure weekend afternoon.
This dish tastes so GOOD, I promise it will be worth every minute of your time.
Ingredients for 3 to 4 servings
- Handful of organic mini-carrots (around 20-25 mini carrots)
- ½ yellow onion
- ½ red onion
- 2 premium lamb legs
- 1 large meaty juicy tomato
- 2 Thai green chillis
- 2 Thai red chillis
- 1 teaspoon of red chilli powder
- 1 Thai green lime
- 7-8 cloves of garlic
- 3 slices of ginger
- 10-12 pieces of okra (lady’s fingers)
- 1½ rice bowls of water
- Olive oil
- Brown sugar
Marinating the Pork
- Rinse the lamb legs, then put them in a glass bowl.
- Pour 1 tablespoon of olive oil and sprinkle ½ a tablespoon of sea salt over the lamb, and massage the lamb a little.
- Squeeze the juice of 1 green lime over the lamb, and add 2 teaspoons of minced garlic, then massage the lamb some more.
- Let the lamb sit and marinate for about 35-40 mins, while preparing the veggie stew base.
Veggie Stew Base Preparation
- Put 6-7 cloves of garlic, 3 long slices of ginger, ½ a red onion and ½ a yellow onion in a food processor (or hand chop them and mix them well).
- Put the minced garlic, ginger and onions in a pot over low heat and put the lid on. (No need to add olive oil until the veggies start sweating.)
- Dice up the large juicy tomato and the okra, diagonally slice the Thai green and red chillis into thin strips and put them in the pot. Give the ingredients in the pot a bit of a stir and then put the lid on again.
- Slice the baby carrots in half and set aside.
- Once the veggies start sweating, add in 1 tablespoon of olive oil, 1 teaspoon of paprika, a handful of the sliced baby carrots, 1 teaspoon of sea salt, 1 teaspoon of red chilli powder and add 1 rice bowl of water.
- Stir all the ingredients well in the pot and cover the pot again for 5-8 minutes. (By this time, the lamb should have been marinating for around 35-40 minutes).
- Place the lamb leg in the pot, and continue to cook on low heat with the lid on.
- Set your timer for 25-30 minutes to check on the pot; if the stew seems a bit dry, add in ½ a rice bowl of water, stir it around and turn the meat.
- Set timer to 35-40 minutes.
- Cut into one of the bigger pieces of the lamb to make sure it is thoroughly cooked–the meat should be tender and juicy and ready to serve!
Serve with a side of vegetables and rice, mashed potato or organic white quinoa.