Reggae Gumbo

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 1 lb boneless lamb tenderloin, cut into 1-inch cubes
• 1 teaspoon canola oil
• 2 cups sliced mushrooms
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1/2 cup chopped celery
• 1 (28 ounce) can tomatoes, undrained, cut up
• 1 (5 1/2 ounce) can tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon grated gingerroot
• 3/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 cup peeled cubed sweet potato
• 1 cup sliced okra or 1 cup zucchini
• 1/4 cup chopped fresh coriander

Recipe

• 1 heat oil in a large saucepan over medium-high heat; add lamb cubes and cook until browned, about 8-10 minutes; add mushrooms, onions, garlic and celery; cook and stir until vegetables are tender, about five minutes.
• 2 stir in tomatoes, tomato paste, cumin, ginger root, oregano, salt, pepper and crushed red pepper flakes; bring to a boil.
• 3 reduce heat to medium-low; cover and simmer for 45 minutes, stirring occasionally.
• 4 stir in sweet potatoes and okra or zucchini; cover and simmer another 30-35 minutes, until lamb and potatoes are very tender; stir in coriander during last five minutes of cooking time.
• 5 remove from heat and serve.