This recipe is enough for 4 to 6 servings
0.420kg or 2 leg Lamb Steaks
5 Tblsp Oil (vegetable)
1 medium sized Onion
1 Garlic bulb whole
1 Garlic clove crushed
Tumeric 1 tsp
Saffron (good pinch of ground Saffron)
Salt 1 tsp
Pepper 1/4 tsp
Tomato puree 2 tbls
3 cups / 750 ml cold water
For the Okra
2 Tblsp oil (vegetable)
1/4 tsp cinnamon
1/4 tsp salt
1/4 tsp ground black pepper
Finely chop one onion and fry in 5 Tblsp of oil until golden brown.
Add the tumeric, salt, pepper and saffron.
Fry the spices with the onions for 15 seconds.
Add the cubed lamb.
Fry the lamb with the fried onion and spices.
Add the tomato puree.
Fry the tomato puree with the lamb and then add the crushed garlic.
Add 3 cups of cold water.
Raise the heat and allow the stew to boil for 5 minutes.
While the stew is boiling, wash the whole garlic bulb and remove any excess dry skin and stalk.
Pop the whole garlic in the stew, this will give the stew a rich earthy flavour without the punch of garlic coming through.
Reduce the heat to medium and cover the top of the pot.
For this recipie I’ve used small frozen okra, but you could also use fresh.
Put 2 Tblsp of oil in a large saucepan and place on medium heat. Wash the Okra and pop in the saucepan.
Add the spices for the okra (salt, pepper and cinnamon) and gently fry the okra so as not to break them open.
Add the fried okra to the Lamb stew. Very gently give it a stir so as not to break the okra open.
Note: Over cooking will make your okra mushy so ensure that your lamb is cooked well enough before you pop the okra in the stew.
Cover the top and let the stew simmer on a medium to low heat for a good 30 minutes or until the lamb is cooked through well and slightly tender.
Taste the stew sauce to ensure enough salt, pepper has been added. If not then add to your own taste / liking.
Serve with Saffron rice rice and enjoy 🙂