Lamb, Sweet Potato & Okra K’dra
Equipment
Ingrediënten
- 2 tablespoons smen or ghee
- 3 onions finely sliced
- 3 teaspoons coriander seeds
- 3 cinnamon sticks
- 1 teaspoon black peppercorns
- pinch saffron threads
- 500 g lean lamb cut into bite-sized pieces
- 1.2 litres hot lamb or chicken stock
- 2 sweet potatoes peeled and cut into bite-sized pieces
- 15 g butter
- 250 g okra fresh
- juice of 1 lemon
- salt
Instructies
- Heat the smen, or ghee in a large copper pot or heavy-based saucepan over a medium heat.
- Stir in the onions and cook for 1,5 minutes until they begin to soften.
- Add the coriander seeds, cinnamon sticks, peppercorns, saffron and lamb and mix well.
- Pour in the stock and bring to the boil, then reduce the heat, cover and cook gently for 10 minutes.
- Add the sweet potatoes and butter, re-cover and cook for a further 10 minutes.
- Meanwhile, place the okra in a non-metallic bowl, pour over the lemon juice and leave to stand for 10 minutes, then drain.
- Add the okra to the pan and simmer for a further 5–8 minutes until cooked through but still retaining a crunch.
- Season with salt.
- Serve the lamb and vegetables with couscous, if liked, pouring the sauce into a bowl to serve separately.
Notes / Tips / Wine Advice:
For buttered okra with preserved lemon,
place 450 g okra in a non-metallic bowl, pour over the juice of 2 lemons and leave to stand for 4 minutes, then drain well. Heat 2 tablespoons olive oil in the base of a tagine or a large, heavy-based frying pan over a medium heat, add the okra and cook for 4–5 minutes until it is tender. Stir in the sliced rind of 1 preserved lemon and season. Pour over 1 tablespoon melted butter and serve with plain, buttery couscous.--------------------------------------------------------------------------------------------------
