Okra and Lamb Stew




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

2 onions

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