Tuesday 23 October 2012

Lamb and Okra Stew Recipe

This is a classic Egyptian recipe for a hearty stew of lamb and okra.

Lamb and Okra Stew Recipe


1kg lamb, cut into 3cm cubes
700g okra, topped and tailed
300ml red wine vinegar
200g tomatoes, blanched, peeled, de-seeded and finely chopped
3 tbsp tomato purée
2 garlic cloves
2 onions, chopped
6 1/2 tbsp butter
1 tsp ground cumin
250ml water
2 tbsp fresh mint leaves, shredded
salt and freshly-ground black pepper, to taste
juice of 1 lemon


Place the okra in a non-reactive bowl, pour over the red wine vinegar and set aside for 30 minutes.

Melt all but 1/2 tbsp of the butter in a large frying pan over medium heat. Add the lamb and fry until browned all over (you will probably need to fry the meat in batches). As each batch is coloured use a slotted spoon to transfer to a flame-proof casserole.

When the lamb is fried, add the onions to the fat remaining in the pan and fry for about 6 minutes, or until soft and translucent. Now add the tomatoes, tomato purée, garlic and cumin. Stir to mix and coat then add the water and mint leaves.

Stir to mix all the ingredients then pour over the lamb in the casserole dish. Season to taste then cover the casserole and transfer to an oven pre-heated to 180°C and bake for about 90 minutes, or until the lamb is tender and all the liquid has been absorbed.

Drain the okra, melt the remaining butter in a frying pan, add the okra and fry gently for about 3 minutes, stirring constantly.

Remove the stew from the oven and adjust the seasonings to taste. Arrange the okra on top in the pattern of a wheel, with spokes. Replace the cover and return to the oven for 30 minutes (add water if the stew looks too thick).

Serve hot, accompanied by rice or couscous.

For more African recipes, see the Celtnet African Recipes home page, the largest collection of traditional African recipes on the web.

For more African Recipes, see the Celtnet Recipes Blog African Recipes page.

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