Ingredients

2 lbs. stewing lamb or beef, cut into one-inch cubes.

2 onion(s), finely chopped

2 cloves garlic, finely minced

1 teaspoon(s) ground cumin

1 teaspoon(s) ground coriander

1 cup(s) peeled, seeded and chopped tomatoes

3 tablespoon(s) tomato paste

1 cup(s) stock (beef) or water, or as needed

2 tablespoons chopped fresh mint (optional)

salt and freshly ground pepper

1 1/2 lbs. okra

juice of 1 lemon

Method

Preheat an oven to 325 F (165 C) In a large frying pan over medium-high heat, warm 1 tablespoon of the butter or oil per serving.

Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes.

Using a slotted spoon transfer to a baking dish or stew pot.

Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent, 8-10 mins.

Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using).

Stir well.

Pour over the meat and season to taste with salt and pepper.

Cover and bake until all the liquid is absorbed, about 1 1/2 Hrs.

Taste and adjust the seasonings.

Meanwhile, prepare the okra as directed in the note above.

In a saute pan over medium heat, warm the remaining 1/2 tablespoon (per serving) of butter or oil Add the okra and saute for 3 mins, stirring gently.

Remove the stew from the oven and arrange the okra on top in a spoke pattern.

Sprinkle the lemon juice evenly over the surface.

Re-cover the dish and return it to the oven.

Bake for another 35 minutes

Cooks Comments and Tips

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