A delicious dinner idea. An adaptation of famous Turkish Lamb stew with Okra, it is my tribute to the great Turkish Hospitality!
Prep Time10 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time1 hourhr40 minutesmins
Course: Main Course
Servings: 2
Ingredients
400gLamb (shoulder) with bone, diced
1onion, choppedlarge dice
500gokrafrozen or fresh
3clovesgarlicchopped
1lemon
1 1/2tspcuminpowder
1 1/2tspcorianderpowder
400gchopped tomatoestin
1litre chicken/beef stock2 stock cubes
salt and pepper to taste
2tbspolive oilcooking
1tbspbutter
1cupboiled rice
fresh parsley or corandergarnish
Instructions
Preheat oven to 160C- 320F. Heat a splash of olive oil and butter in a deep pan, season the lamb and brown all sides.
Wash and drain the Okra in a strainer and squeeze half a lemon juice on top, keep it aside and let it drain for a little while.
Add the onion, 2 garlic, 1 tbsp cumin, 1 tbsp coriander to the meat and cook them till softened.
Transfer it to an oven proof dish and keep aside.
Add tomatoes to the same pan you have browned the meat with a 3 cup of stock (or stock cube dissolved in 3 cup of water), remaining garlic, cumin, coriander, salt and pepper. Cook till started to bubble. Pour it on top of the meat.
Cover it well with foil and cook in the oven for an hour.
After the hour take it out of the oven and add the Okra. Wrap it again with foil and put it back in the oven for another 30 minutes. Must check the video.
Taste for seasoning, garnish with parsley and serve it hot with Rice.