Okra And Lamb Khoresht
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
45
Spice
55
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
340 g
Okra310 g
Potatoes1 medium
Onion4 large
Cloves Of Garlic400 g
Lamb (leg of)3 tbsps
Vegetable Oil1
Salt1 tbsp
Tomato Puree3 tbsps
Lemon Juice (optional)Directions:
1
Cut off the top stems of the okra, taking care not to bruise them, and wash thoroughly
2
Wash and peel the potatoes and cut them into 4-5 cm/1 1/2-2 inch cubes
3
Peel and finely chop the onion
4
Peel and chop the garlic cloves
5
Deseed and chop the chillies
6
Using a pestle and mortar, crush the garlic and chilli together until mixed to a paste
7
Wash the lamb and dry it on kitchen paper
8
Trim off any skin and fat, and cut the meat into 4-5 cm/1 1/2-2 inch cubes
9
Cut off the top stems of the okra, taking care not to bruise them, and wash thoroughly
10
Wash and peel the potatoes and cut them into 4-5 cm/1 1/2-2 inch cubes
11
Peel and finely chop the onion
12
Peel and chop the garlic cloves
13
Deseed and chop the chillies
14
Using a pestle and mortar, crush the garlic and chilli together until mixed to a paste
15
Wash the lamb and dry it on kitchen paper
16
Trim off any skin and fat, and cut the meat into 4-5 cm/1 1/2-2 inch cubes
17
Cooking Heat the oil in a medium-sized, heavy-based saucepan and fry the onion until golden
18
Add the garlic and chilli paste and stir for a couple of minutes
19
Add the lamb, turmeric, salt and pepper to the pan
20
Mix well and fry lightly to seal the meat on all sides
21
Add the chopped tomatoes, boiling water and half of the tamarind liquid
22
Mix thoroughly
23
Reduce the heat, cover and simmer gently for 1 hour or until the meat is cooked: it should be tender enough to cut with a fork
24
Stir in the tomato purée/tomato paste and the potatoes
25
Cook for a further 15 minutes or until the potatoes are tender but not falling apart
26
Add more water if necessary
27
The liquid should now be reduced to about 500 ml/just under 1 pint
28
Add the okra to the pan and pour in the rest of the tamarind liquid
29
Cover and simmer for 20-30 minutes on a low heat until the okra is soft
30
Taste and adjust the seasoning, and add lemon juice if you prefer a tarter flavour
31
Serve in a shallow bowl with the meat at the bottom and the okra and potatoes arranged on top
32
Serve with plain rice (chelo)
33
Heat the oil in a medium-sized, heavy-based saucepan and fry the onion until golden
34
Add the garlic and chilli paste and stir for a couple of minutes
35
Add the lamb, turmeric, salt and pepper to the pan
36
Mix well and fry lightly to seal the meat on all sides
37
Add the chopped tomatoes, boiling water and half of the tamarind liquid
38
Mix thoroughly
39
Reduce the heat, cover and simmer gently for 1 hour or until the meat is cooked: it should be tender enough to cut with a fork
40
Stir in the tomato purée/tomato paste and the potatoes
41
Cook for a further 15 minutes or until the potatoes are tender but not falling apart
42
Add more water if necessary
43
The liquid should now be reduced to about 500 ml/just under 1 pint
44
Add the okra to the pan and pour in the rest of the tamarind liquid
45
Cover and simmer for 20-30 minutes on a low heat until the okra is soft
46
Taste and adjust the seasoning, and add lemon juice if you prefer a tarter flavour
47
Serve in a shallow bowl with the meat at the bottom and the okra and potatoes arranged on top
48
Serve with plain rice (chelo)