Ingredients
- 500 gr okra, topped and tailed
- 500 gr lamb, cut into thick pieces
- 1 onion chopped
- 1 carrot peeled and thinly sliced
- 1 tablespoon pureed tomatos
- 250 ml stock or water
- 2-3 chopped tomateos
- oil
- salt and pepper
- 2 Tablespoon chopped roasted peanuts
Servings:
Instructions
- Wash the okra thoroughly, add them to a pan with some water. Bring to the boil and simmer for 10min. Remove the okra and place in a colander.
- In a medium saucepan, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat, stirring occasionally, until translucent, 5 minutes. Add the carrot and cook for 5 minutes, stirring occasionally.
- Add the lamb and toss until sealed and lightly browned.
- Add the chopped tomatoes and tomato paste stirring in for about 5-10min. Season to taste with salt and pepper.
- Add enough water to cover the meat and stir to combine well. Bring to the boil, cover the pan then reduce the heat to low and simmer for around 1 hour or until the meat is tender. Taste and adjust the seasonings.
- Add the okra to the pan with meat. Re cover the dish and cook for another 30min. Add water if the mixture seems to dry. Serve with rice.
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