| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Femina, Meat, Femina1 |
4 |
servings |
INGREDIENTS
| 1 |
kg |
Boneless stewing lamb or beef |
| 2 |
tb |
Ghee or butter; (30 g) |
| 1 |
lg |
Onion; chopped fine (70 g) |
| 1/2 |
ts |
Cummin powder; (2 g) |
| 1 |
c |
Chopped and peeled tomatoes; (200 g) |
| 2 |
tb |
Tomato puree; (30 ml) |
| 1/2 |
c |
Stock or water; (120 ml) |
|
|
Salt and freshly ground black pepper to |
|
|
; taste |
| 1/2 |
ts |
Sugar; (2 g) |
| 500 |
g |
Fresh okra; (lady fingers) |
| 1 |
tb |
Ghee; (15 g) |
INSTRUCTIONS
TRIM the meat and cut into three cm cubes. Heat ghee or butter in a
heavy bottomed pan and brown the meat well, adding a single layer of
meat to the pan at a time. Remove from the pan and transfer to a
casserole. Lower the heat, add onion and fry gently until
transparent. Add cummin powder, tomatoes, tomato puree and stock.
Stir well to lift browned sediment. Pour over the lamb in the
casserole. Add salt and pepper to taste and the sugar. Cover tightly
and cook in a moderately hot oven for one-and-a-half hours. Wash,
drain and trim the okra. Heat ghee in a pan, add okra and fry over
medium heat for three minutes, tossing gently.
Arrange okra on top of the meat in the casserole. Cover and cook for
further 40 minutes or until the meat is tender.
Converted by MC_Buster.
NOTES : Lamb And Okra Casserole
Converted by MM_Buster v2.0l.
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