Okra with meat works best when the meat is nearly cooked first, then the okra finishes in the sauce. Vigorous stirring and prolonged cooking can break up the pods. This home version uses mixed lamb cuts and serves about 4.
Ingredients
- 750 gm mixed lamb meat.
- 500g fresh or frozen okra according to package instructions.
- Onion, 3 garlic cloves, and 2 tomatoes.
- One tablespoon of tomato paste, and two tablespoons of oil.
- Half a spoonful of ground coriander, salt, pepper, and lemon, for serving.
Meat and sauce
Brown the meat a little in batches, then add the onions and saute them. Place tomatoes, paste, spices and suitable hot water. Cover the pot and let the meat cook over low heat until it is nearly tender, keeping an eye on the liquid and not letting the bottom dry out.
Okra processing
For fresh okra, trim the tops without cutting deeply into the pods, then dry them. For frozen okra, follow the pack instructions rather than assuming thawing is needed. Add to the nearly cooked meat and gently move the pot instead of stirring forcefully.
The final touch
Sauté the garlic with a little oil and coriander until fragrant without burning, then add it to the sauce. Leave the okra until tender, usually about 15–25 minutes depending on its size and condition. Adjust salt, and gradually add acidity when serving to taste.
Why is the result different?
Small and large pods need different times, and fresh and frozen okra require different handling. Avoid overcooking the okra while waiting for tough meat; give the meat enough time first. Serve with rice or bread, watching for bones if using bone-in cuts.
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