1½ lb [ 700g ] okra
2 lb [900g ] lamb [ beef may be substituted ]
2¾ cups of red wine vinegar
1 cup tomatoes
3 Tbsp tomato paste
2 cloves garlic
6½ tblsp; [ 100cc ] butter
1 tsp ground cumin
1 tsp ground coriander
1 cup water
2 Tbsp fresh mint
Salt and freshly ground black pepper
Juice of 1 lemon
- Top and tail the okra using a sharp knife. Then place the okra in a glass or ceramic bowl to which you have added the ¾ cup of red wine vinegar.
- Let stand for about a ½ hour.
- Drain, rinse & dry the okra ( this technique helps remove the slimeyness when the Okra is cooked. ) Reserve.
- Preheat oven to 325F
- Cut the Lamb [ or beef ] into 1′′ [ 2½ centimeters ] cubes
- Peel, seed and chop the tomatoes
- Mince the garlic cloves
- Chop the onions finely
- Chop the mint
- Warm the butter in a large frying pan (skillet) over medium heat (reserving the ½ tbsp).
- Add the lamb and fry, turning untill browned on all sides - you will have to brown the meat in batches for satisfactory results. This will take approximately 10 to 11 minutes for each batch of meat
- Using a slotted spoon tranfer the meat to a casserole dish. Add the onions to the melted butter remaining in the frying pan; if there isn't any left you will have to add a little.
- Saute the onions over medium heat until they are translucent and tender, this should take between 8 and 10 minutes
- Add the tomatoes, tomato paste, garlic, onions, cumin, water and mint.
- Stir this mixture to ensure all ingredients are combined, then pour over the lamb in the casserole dish
- Add the salt and pepper to taste.
- Cover the casserole dish, place in the oven and bake for about 1½ hours until all the liquid has been absorbed.
- Saute the okra for 3 minutes, over medium heat in the ½ tblsp of butter which had been melted and warmed in the frying pan before adding the okra. You should be stirring gently while doing this.
- Remove the stew from the oven. taste and add more salt or pepper or both, if required. Arrange the okra on top of the stew like the spokes of a wheel.
- Sprinkle the lemon juice over the top of the stew
- Replace the cover on the casserole dish and return the Okra Stew to the oven
- Bake for 35 minutes, adding water if the stew appears to be too dry.
- The stew should be served immediately, as hot as possible