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Spiced Lamb and Okra
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2 lb Shoulder of lamb, cut into large cubes
1 lb Whole okra, topped and tailed
1 lb Tomatoes, peeled, seeded and chopped
1 Onion, finely chopped
6 Cloves garlic, mince
2 tsp Chilli powder
1 tsp Paprika
3 tbsp Chopped fresh coriander Leaves
2 tbsp Ground coriander
2 tsp Black cummin seeds
3 tbsp Ghee
3 tbsp Oil
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1. Heat ghee and oil in a large heavy pan and fry the meat, stirring frequently, until evenly browned. Remove from pan.
2. Add a little more ghee or oil if necessary and fry the onion, garlic, chilli, coriande, cumin and paprika over medium heat, stirring all the time, until it is cooked and gives out an aromatic smell. Oil should start to appear around the edges of mixture
3. Return meat to pan, add just enough water to cover the meat, stir well, cover and bring to boil then reduce the heat, simmer for 1 hour. Sir occasionally.
4. Remove the cover, add tomatoes, okra and coriander leaves, stir well. Cover and simmer for 30 minutes or until the meat is tender and liquid almost absorbed.
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Preparation Time: |
Serves: 6 |
| Recipe Origin: India |
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Submitted by: |
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Baovan Truong
Washington
United States |
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| This recipe has been viewed 7789 times. |
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