Prep 20 mins
Cook 1 hr
This is a family favorite. It could be made with either meat, chicken fillet or whole disjointed chicken pieces. It's best to use baby okra, they don't go slimy in a hurry.
- 1⁄2 kg okra
- 1⁄2 kg of cubed lamb, cubed chicken fillets or 1⁄2 kg chicken piece
- 1⁄4 cup oil
- 2 big onions
- 2 cups of fresh blended tomatoes
- 1 teaspoon tomato paste
- 1 teaspoon salt
- 1⁄4 teaspoon cracked black pepper
- 1 teaspoon cumin
- 1 teaspoon ground coriander powder
- 1 teaspoon crushed garlic
- 2 cups hot water
- 1⁄4 cup coriander leaves, chopped (cilantro)
- 1 lemon, juice of
- Wash okra and chop off stems.
- Cut onions into fine pieces.
- Sauté onions in oil till golden on medium.
- Add garlic and stir for a few seconds.
- Add spices stir for a few seconds add meat cook till water from meat drys on medium heat.
- Stir at intervals.
- Add tomato paste stir for a few seconds add blended tomatoes and water to meat, cook until meat is done.
- Add okra to meat and simmer on medium low for 13 minutes.
- Add the chopped coriander and lemon juice, simmer another 3 minutes.
- Serve hot with basmati white rice.
followed the recipe exactly and came out absolutely delicious! thank you for sharing!
Very good for DH and I. I was so tempted to add my usual addition of my own Baharat Aka Middle East Mixed Spices - the Real Mix but am glad I did not as this has enough of a tasty flavour. I did add a extra garlic clove though. I used frozen baby okra which I fried in oil first to prevent the goo. I used half a baby chicken cut in 2 pieces for myself and DH. For the oil I used extra virgin olive oil and for the salt, sea salt. I used Hunts Original canned pureed tomatoes instead of freshly blended tomatoes which I would probably do again. I doubled the sauce ingredients including the spicing of course. I used homemade chicken stock instead of water to add additional flavour. I covered the pots I cooked stuff in most of the time. I will defiantly make this again.
This is great. Love the coriander and cumin together. I used chicken as lamb is a bit hard to come by here but when I find some I'll sure try it this way. The flavors were, I thought, well balanced and really perked up by the lemon. The stew was perfect with brown rice. Thank you for sharing this one Lemon.