040 – Moroccan Tajine of Lamb with Okra
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- 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.
- Serving Steps:
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.