Lamb & okra stew







Cook Time

100-105 Min


  • 2 large onions, chopped
  • 2 garlic cloves
  • 50g/2oz butter
  • 900g/2lb lamb, cubed
  • 900g/2lb okra, chopped
  • 225g/8oz tomatoes, sliced
  • 1 tablespoon tomato purée
  • juice of 1 lemon
  • salt and freshly ground black pepper
  • Fry the onions and garlic in the butter until both are golden and the garlic is aromatic. Add the lamb and brown all over. Add the okra and fry gently for about 10 minutes.
  • Add the tomatoes, continue to cook for a few more minutes, and cover with water in which you have diluted the tomato purée. Season with salt and pepper, and stir well. Bring to a boil and simmer over a low heat for 1 1⁄2 hours or more until the meat and vegetables are very tender and the sauce is reduced, adding a little more water if necessary.
  • Remove from the heat and add the lemon juice. Serve hot.
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