Recipe by Chop
a one dish hearty meal using Lamb, garlic and a tomato sauce served with rice and pitta. I love this as it's so easy to prepare and cook and is really tasty. It's from Iraq I think--well my Iraqi husband showed me how to cook it once and I have used it again and again as a supper or served at a long lunch with friends. I use two cutlets per person, but sometimes I use what bits and pieces I have in fridge/freezer such as the odd chop and shank. It's good to have bone in this dish as you cook it on the stove for a minimum 45 minutes and it gives it a rustic look, not to mention taste.
Top Review by UmmBinat
4 1/2 stars. This was good. I followed this recipe on ingredients loosely without tamarind paste as I didn't have any on hand but added some freshly squeezed lime juice and a loomi (noomi basra) dried lime and a lot of additional tomato puree also some of my own Recipe #79179. I used bone in lamb which is best for this I think as stated in the introduction but it must be defatted first by simmering in the stock and, cooling and then skimming off the fat. I used small frozen okra and I would like to try this recipe more accurately next time but using fresh chopped cilantro instead of the chopped parsley. I think this recipe will give a better flavour than Recipe #205630 which I followed more closely, see review there.
- 1 large onions or 2 medium onions
- 2 heads garlic
- 8 -12 lamb cutlets
- olive oil
- 10 okra or 10 ladyfingers
- tamarind paste
- 250 ml chicken stock or 250 ml vegetable stock
- 3 tablespoons tomato puree
- chopped parsley
Directions See How It's Made
- Roughly chop the onion in quarters and fry in a little olive oil,for five minutes until it starts to brown, peel the garlic bulbs use as many as you like but a lot is needed for this dish- no need to chop leave the garlic whole add them to the onions until all is well browned and softened - 15 minutes on a low heat will do it.
- In a separate pan brown the lamb in batches and when they are nicely coloured add to onion, garlic. Leave the juices in the pan until later as will fry the okra. When all the meat has been browned add them to the onions and garlic and season.
- Then pour the stock into a jug and add the tomato puree or paste and stir in the tamarind making sure this is well mixed (the tamarind gives the stock a nice reddish brown colour). I have had this dish bright orange cooked by a native Iraqi lady, but my husband assures me he thinks the colour is wrong and tamarind wasn't used, hence the colour. Of course he prefers mine!
- Pour the stock over the onions,garlic, meat. Bring to the boil and simmer for however long you have got I usually leave the dish for minimum 45 minutes.
- 20 minutes before you want to serve, cut up the okra either in half or if very long 3 lengths. Then brown the okra in the pan with the meat juices. It takes about 5 minutes to colour--this also releases a serum in the okra which will thicken up the dish.
- Add to the main dish, also add the chopped parsley now; cover the dish and leave for remaining time on a low heat. If bubbling too much, slant the lid to let out heat. I serve with pilau rice and warm pitta bread.