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Ingredients
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Quantity
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|
Boneless stewing lamb or beef
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1 kg
|
|
Ghee or butter
|
2 tbsp
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|
Onion – chopped fine
|
1 large (70g)
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|
Cumin powder
|
½ tsp
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|
Chopped and peeled tomatoes
|
1 cup
|
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Tomato puree
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2 tbsp (30 ml)
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Stock or water
|
½ cup (120 ml)
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|
Salt
|
to taste
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Freshly ground black pepper
|
to taste
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|
Sugar
|
½ tsp
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Fresh okra (lady fingers)
|
500gms
|
|
Ghee
|
1 tbsp
|
TRIM the meat and cut into three cm cubes. Heat the ghee or butter
in a heavy bottomed pan and brown the meat well, adding a single layer of meat
to the pan at a time. Remove from the pan and transfer to a casserole. Lower
the heat, add onion and fry gently until transparent. Add cumin powder,
tomatoes, tomato puree and stock. Stir well to lift browned sediment. Pour over
the lamb in the casserole. Add salt and pepper to taste and the sugar. Cover
tightly and cook in a moderately hot oven for one-and-a-half hours. Wash, drain
and trim the okra. Heat ghee in a pan, add okra and fry over medium heat for three
minutes, tossing gently.
