The okra in this stew gives it a natural thickness and savoury taste. Be careful not to overcook the okra, or it will become stringy.
40 g (1 1/2 oz) butter or margarine
1 kg (2 1/2 lb) boneless stewing lamb, cubed
100 g (4 oz) chopped onion
2.5 g (1 tsp) ground cumin
225 g (8 oz) canned tomatoes
60 ml (4 tbsp) tomato puree
350 ml (12 fl oz) Chicken Broth
2.5 g (1/2 tsp) salt
2.5 g (1/2 tsp) black pepper
2.5 g (1/2 tsp) sugar
450 g (1 lb) fresh okra
100 ml (4 fl oz) water
100 ml (4 fl oz) while vinegar
1. Melt 25 g (1 oz) of the butter or margarine in a large frying pan.
2. Add the lamb cubes and saute until they are browned on all sides.
3. Add the onion, cumin, tomatoes, tomato puree, chicken broth, salt, pepper and sugar to the pan.
4. Cook over a low heat, stirring frequently, for 5 minutes.
5. Preheat the oven to 165°C (325°F) Gas 3.
6. Transfer the lamb mixture from the frying pan to a medium-sized casserole. Cover the dish and bake for 90 minutes.
7. Trim the okra and cut it into thin slices. Soak the slices in the water and vinegar for 20 minutes.
8. Drain and pat the okra dry with paper towels.
9. Melt the remaining butter or margarine in a small frying pan.
10. Add the okra slices and saute for 6 minutes, stirring frequently.
11. After the casserole has baked for 90 minutes, add the okra slices to it.
12. Stir well, cover the dish, and bake for a further 40 minutes. Serve hot.
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