Name: Lamb and okra in rich tomato sauce with garlic confit
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 kilogram boneless lamb shoulder, trimmed, chopped coarsely; 2 medium brown onions, chopped coarsely; 1 kilogram tomatoes, chopped coarsely; 1 litre (4 cups) water; 200 gram okra; 1/2 cup fresh mint leaves, loosely packed; Garlic confit; 1 teaspoon coriander seeds; 1 teaspoon cardamom seeds; 30 gram butter; 5 clove garlic, sliced thinly; 1 teaspoon dried chilli flakes; 1 teaspoon salt

Lamb and okra in rich tomato sauce with garlic confit

Serves 4

Prep

25M

Cook

2H 30M

Total

2H 55M

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Ingredients

1 tablespoon olive oil

1 kilogram boneless lamb shoulder, trimmed, chopped coarsely

2 medium brown onions, chopped coarsely

1 kilogram tomatoes, chopped coarsely

1 litre (4 cups) water

200 gram okra

1/2 cup fresh mint leaves, loosely packed

Garlic confit

1 teaspoon coriander seeds

1 teaspoon cardamom seeds

30 gram butter

5 clove garlic, sliced thinly

1 teaspoon dried chilli flakes

1 teaspoon salt

Method

1.In a large, deep saucepan, heat oil over medium heat; cook lamb, in batches, for about 2-3 minutes or until browned all over. Remove from pan.

2.In the same pan, cook the onion, stirring, for about 2-4 minutes, or until soft. Add tomato and water; bring to the boil. Return lamb to the pan, reduce heat; simmer, uncovered, stirring occasionally, for about 1¾ hours, or until lamb is tender.

3.Add okra to lamb mixture; simmer, uncovered, for about 15 minutes, or until okra is tender.

4.Meanwhile, to make the garlic confit: Using a mortar and pestle, crush the seeds. In a small saucepan, melt the butter over low heat, cook seeds, garlic, chilli and salt, stirring, for about 10 minutes, or until garlic softens.

5.Serve casserole with garlic confit and mint.

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