Tajine of Lamb with Okra
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Serves: 4
- Complexity: easy
- 1 1/2 pound of lamb shoulder chops
- 4 tomatoes
- 1/4 cup of chopped parsley
- A pinch of saffron
- A pinch of turmeric powder
- 1/2 tsp of ginger powder
- 1/4 tsp of pepper
- Salt to taste
- 3 Tbsp of canola oil
- 14 oz of Okra
- 1/2 cup of water
- Salt and pepper to taste
Preparing the vegetables:
1- Peel and dice the tomatoes.
2- Cut the two ends of the okra and rinse it in cold water.
Preparing the meat:
1- On medium heat, drizzle the oil in your saucepan, add the meat, and the spices.
2- Close the lid of the pan and let the meat cook for 5 minutes.
3- Cover the meat with water, close the lid and let it cook for 20 minutes.
4- After 20 minutes, remove the meat from the pan and reserve.
5- Add the tomatoes and the parsley to the saucepan, and let them cook for 20 minutes.
6- After 20 minutes, mash the pieces of tomatoes with a spoon. Reserve approximately 1/2 cup of this sauce in a separate pan.
7- Return the meat to the saucepan, and let it cook with the tomatoes until it becomes soft and can be easily detached from the bones. Adjust salt and pepper.
Preparing the Okra:
1- In the separate pan that has some of the tomato sauce, add the okra, salt and pepper (to taste), and water.
2- Let the okra cook for 15 minutes on medium heat. The okra should be cooked but still has a little crunch to it.
1- To serve this tajine, put the meat on the plate first, then the tomato sauce on top with the okra.
Serve this tajine with bread.