Prep the mackerel by seasoning with the 7 spice blend and salt to taste. Grill Mackerel in a preheated air fryer or oven until well cooked and crisp on the edges.
Prep the lamb shoulder by seasoning with the 7 & 10 spice blend plus salt to taste.
Add 250ml of water and cook in an instant pot. Alternatively steam on the hob. Cook until tender. Remove the lamb from the stock and reserve the stock to use.
Heat up the Zomi Palm Oil and lightly fry the lamb shoulder for about 3-5 minutes.
Add in the crabs and hard shelled shrimps. Stir and cover for it to steam for 5 minutes.
Using an earthenware grinder(Asanka) or a food processor, grind the ginger, pepper & garlic into a rough paste.
Add this to the stew pot and stir well. Now add in 1 Tsp each of 7, 10 Spice Blend & salt to taste. Stir to incorporate well.
Let it cook for 5 minutes, then add in the diced tomatoes. Stir to incorporate and half cover to let it steam and cook until the tomatoes are well stewed.
Once stewed, add in the diced okro and stock. Let is simmer on a gentle heat until okro is soft and a layer of oil has settled on top of the stew.
