There’s something profoundly comforting about a simmering pot on the stove, each bubble and waft of steam promising a meal that warms both the heart and soul. In my culinary journey, few dishes exemplify this better than a robust okra and lamb stew—an aromatic symphony of spices, tender meat, and velvety tomato goodness. It’s a dish that beckons you to gather around the table, savoring not just the flavors but the shared moments of joy and warmth.
The Recipe
Ingredients
For the Lamb:
- 1 kg lamb, diced
- 5 cups water (for boiling and rinsing)
For the Stew:
- 3 whole cloves garlic
- 1 tsp turmeric
- 1 tsp black pepper
- 1 tsp curry powder
- 3 cardamom pods
- 1 can peeled chopped tomatoes
- 1 packet passata
- 2 packets frozen okra
- 1 tbsp tomato paste
- 3 cups water
- Juice of 1 lemon
- Salt and pepper (to taste)
Method:
1. Preparing the Lamb:
- Place the diced lamb in a pressure cooker and add 5 cups of water. Bring to a boil on high heat. Once boiling, discard the water and rinse the lamb to remove excess fat, ensuring a cleaner, more refined flavor.
2. Cooking the Stew:
- Return the lamb to the pressure cooker. Add garlic, turmeric, black pepper, curry powder, and cardamom pods, stirring well to coat the meat.
- Pour in the chopped tomatoes and passata, then add 3 cups of water and lemon juice. Stir in the tomato paste for a deeper flavor.
3. Pressure Cooking:
- Seal the pressure cooker, set it to ‘pressure’ mode, and cook for 50 minutes to tenderize the lamb and infuse it with the spices.
4. Adding the Okra:
- Once the lamb is cooked, add frozen okra to the stew. Let it simmer until the okra softens and absorbs the tangy essence of the tomato and lemon.
5. Final Touches:
- Taste and adjust seasoning with salt, pepper, and extra lemon juice for a tangy kick. Serve hot alongside rice or fresh bread.
Enjoy with a bowl of hot rice or some warmed bread 😀
Golden Tanoor 