Lamb Recipes - North Indian Lamb and Okra

Ingredients

• 105 ml/7 tbsp ghee or oil

• 5 ml/1 tsp cumin seeds

• 4 large cloves garlic, crushed

• 2.5 cm/1 in ginger root, finely chopped

• 2 onions, finely chopped

• 10 ml/2 tsp ground coriander (cilantro)

• 5 ml/1 tsp garam masala

• 5 ml/1 tsp ground roasted cumin

• 2.5 ml/1/2 tsp ground red chili

• 2.5 ml/1/2 tsp ground turmeric

• salt

• 500 g/18 oz boned lamb, cubed

• 400 g/14 oz canned tomatoes

• 200 ml/7 fl oz/scant 1 cup water

• 250 g/9 oz okra, cut into 1.5 cm/1/2 in pieces

Garnish:

• 1.5 ml/1/4 tsp garam masala

• 15 ml/1 tbsp chopped fresh coriander (cilantro)

• 1 green chili, chopped

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Method:

1. Heat the ghee or oil in a heavy based pan and fry the cumin seeds over a medium heat until browned. Add the garlic, ginger rand onions and fry until golden brown.

2. Stir in the ground spices and salt then the meat and tomatoes, cove and cook until all the liquid has been absorbed and the ghee appears on the surface, stirring occasionally.

3. Add the water, bring to the boil, cove and cook over a medium-low heat for 20 minutes until the meat is tender, stirring occasionally. Add the okra and cook for a further 10 minutes.

4. Sprinkle over the garnish ingredients and serve hot with onions paratha, raita and dal.